| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Infood01 |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Small Yukon Gold or Yellow |
|
|
Finn potatoes scrubbed |
| 2 |
|
Scallions, white and tender |
|
|
green cut into 1/2 |
|
|
inch pieces |
| 2 |
t |
Salt |
| 1 1/2 |
c |
Mascarpone cheese, about |
|
|
3/4 pound |
|
|
at room temperature |
| 1/4 |
c |
Finely chopped flatleaf |
|
|
parsley |
|
|
Freshly ground white pepper |
INSTRUCTIONS
Put the potatoes and scallions in a large saucepan and add enough
water to cover by 1 inch. Add the salt, cover and bring to a boil.
Reduce the heat and simmer the potatoes until tender when pierced,
about 25 minutes. Drain the potatoes, reserving 1 cup of the cooking
water. Return the potatoes to the saucepan and coarsely mash them by
hand. Add the mascarpone and parsley; add a little of the cooking
water if the potatoes are too stiff. Season with salt and white pepper
and serve at once. Yield: 8 servings Converted by MC_Buster. NOTES
: Using small unpeeled boiling potatoes saves a great deal of time;
the skins of Yukon Golds are particularly tender. If you don't like
the skins, use larger baking potatoes and peel and quarter them.
Recipe by: IN FOOD TODAY SHOW #INJ278 Converted by MM_Buster v2.0l.
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