| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
New, Vegtime5 |
8 |
servings |
INGREDIENTS
| 3 |
lb |
Russet potatoes; peeled and |
|
|
; quartered |
| 3 |
|
Cloves garlic; peeled, ends |
|
|
; trimmed |
| 1 1/2 |
ts |
Salt; divided |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
| 3 |
bn |
Scallions; cleaned & trimmed |
INSTRUCTIONS
Place potatoes, garlic cloves and 1 teaspoon salt in covered saucepan with
water just to cover. Bring to boil. Reduce heat, cook until potatoes are
tender, about 20 minutes. Drain into colander, reserving cooking water.
While potatoes are cooking, cook scallions in small covered saucepan in
boiling water with remaining 1/2 teaspoon salt until tender, about 5
minutes. Drain; shock in ice water to stop cooking. Drain.
In mixer bowl, mash potatoes with potato masher, using fork tines to mash
garlic if necessary. Beat with electric mixer, adding oil and reserved
potato water as needed for consistency. Add salt and pepper. Stir in
scallions.
Cover bowl. Set in skillet with 2 inches simmering water to hold for
serving, up to 1 hour.
Serve with butter or a small pitcher of extra-virgin olive oil. Makes 8
servings, 7g of fat per 1 cup serving. |
Recipe by: November 1996 Vegetarian Times
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