| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
May 1990 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Russet potatoes; (about 1 1/4 |
|
|
; pounds), peeled, |
|
|
; cut into chunks |
| 2 |
tb |
Milk |
| 2 |
tb |
Butter; (1/4 stick) |
| 1 |
bn |
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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