| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
98-02, Bon appetit, Dinner menu, Vegetable s |
10 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Russet potatoes, peeled and |
|
|
cut into 1/2-inch pieces |
| 3/4 |
lb |
Carrots, peeled and cut into |
|
|
1-inch pieces |
| 3/4 |
c |
Whipping cream |
| 3 |
T |
Butter |
INSTRUCTIONS
Cook potatoes and carrots in separate medium saucepans of boiling
salted water untill tender, about 25 minutes. Drain potatoes and
carrots. Return each vegetable to its own pan. Mash potatoes; stir
over low heat to dry slightly, about 2 minutes. Mix in whipping cream
and 3 tablespoons butter. Mash carrots coarsely in pan. Mix into
potatoes. Season mixture to taste with salt and pepper. (Mashed
potatoes can be prepared 2 hours ahead. Let stand at room temperature.
Rewarm over low heat before serving.) Transfer mashed potatoes to
large bowl and serve hot. From "Comfort Food at its Best," by Michael
McLaughlin for Bon Appetit 98-Feb:p.57. Michael McLaughlin is a
cookbook author who lives in Santa Fe. His most recent book is All on
the Grill (HarperCollins, 1997). MENU: Large chopped salad, Pork and
Ham Loaf [R], Mashed Potatoes with Carrots [R], corn bread, buttered
peas, and optional Warm Walnut Brownie Pudding for Dessert. Said to
serve 6 to 8; full menu could serve 12. {mc} One of ten portions:
199CAL, 10.2G fat (45% cff). Notes: The classic gets a dash of color
and flavor. Using a hand masher for the potato mixture leaves pitt of
carrot. Serve 6 or more, depending upon menu. : >from kitPAT-hanneman
phannema@wizard.ucr.edu Recipe by: Michael McLaughlin (1998-Feb) Bon
Appetit* Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Feb 12, 1998
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