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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