| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
May 1990 |
1 |
Servings |
INGREDIENTS
| 2 |
|
Russet potatoes, about 1 |
|
|
1/4 |
|
|
pounds peeled |
|
|
cut into chunks |
| 2 |
T |
Milk |
| 2 |
T |
Butter, 1/4 stick |
| 1 |
|
Green onions, chopped |
| 2/3 |
c |
Freshly grated Parmesan |
|
|
cheese |
|
|
Salt and freshly ground |
|
|
pepper |
INSTRUCTIONS
Cook potatoes in large pot of boiling water until tender. Drain well.
Press through food mill or ricer into same pot or return to pot and
mash. Mix in milk and 1 1/2 tablespoons butter. Melt remaining 1/2
tablespoon butter in heavy small skillet. Add green onions and saute
until wilted, about 1 minute. Add to potatoes. Add Parmesan and mix
gently. Season with salt and freshly ground pepper and serve. 2
Servings; can be doubled or tripled. Bon Appetit May 1990 Converted
by MC_Buster. NOTES : Pressing potatoes through a food mill or ricer
gives them a fabulous texture. But they're just as delicious simply
mashed. Converted by MM_Buster v2.0l.
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