| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | March 1990 | 1 | servings | |
INGREDIENTS
| 3 | lb | Boiling potatoes |
| 1/2 | Stick unsalted butter; softened (1/4 cup) | |
| 3/4 | c | Milk; up to 1 |
| 1/2 | c | Thinly sliced scallion |
INSTRUCTIONS
In a large kettle cover the potatoes with 2 inches salted cold water, bring the water to a boil, and simmer the potatoes for 40 to 50 minutes, or until they are tender. Drain the potatoes and force them through a ricer or peel them and mash them with a potato masher. Stir in the butter and enough of the milk, heated, to reach the desired consistency. Stir in the scallion and salt and pepper to taste. Serves 8. Gourmet March 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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