INGREDIENTS

INSTRUCTIONS

Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt
and cold water to cover. Bring to a boil, lower the heat and simmer,
covered, until completely tender, about 30 minutes.  Test the potatoes
by piercing them with a paring knife: there should  be no resistance.
Place in a colander and allow to drain well for  several minutes.
Combine the butter, heavy cream, and milk in another saucepan and heat
gently until the butter has melted. Keep warm.  Working over the
saucepan you used for the potatoes, pass the potatoes  through a food
mill or a potato ricer. If you have any difficulty,  add a little of
the hot milk and butter to the potatoes.  To serve, place the potatoes
over a low flame and begin adding the  warm milk, cream and butter.
Whip the potatoes with a wooden spoon or  spatula while heating. When
all the liquid is absorbed, season with  the remaining salt and white
pepper. Serve piping hot. Mashed  potatoes are best served immediately,
but if you are unable to do so,  or need them for another recipe, keep
the potatoes hot for up to one  hour by placing them in the top of a
double boiler, covered, and held  over barely simmering water.  Yield:
4 cups, 4 servings Recipe By     :CHEF DU JOUR SHOW #DJ9268  MICHAEL
ROMANO  Posted to MC-Recipe Digest V1 #290  Date: Sun, 10 Nov 1996
00:19:14 -0500  From: Meg Antczak <meginny@frontiernet.net>

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