| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Infood01 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Small Yukon Gold or Yellow Finn potatoes; scrubbed |
| 2 |
bn |
Scallions; white and tender |
|
|
; green, cut into 1/2 |
|
|
; inch pieces |
| 2 |
ts |
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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