| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
California |
Side, Dishes |
14 |
Servings |
INGREDIENTS
| 10 |
|
Peeled potatoes — cut in |
| 1 |
|
Inch cubes |
| 6 |
|
Cloves garlic — peeled |
| 8 |
tb |
Butter |
| 2/3 |
c |
Milk or whipping cream |
| 3 |
oz |
Cream cheese — at room |
|
|
Temperature |
| 2 |
|
Eggs |
| 1/2 |
c |
Minced chives |
| 1 1/2 |
tb |
Salt |
| 1/2 |
ts |
Ground white pepper |
INSTRUCTIONS
1. In a large saucepan cover potato cubes and garlic with water. Bring to a
boil over medium heat, reduce heat to low, then simmer until tender and
easily pierced with a sharp knife (30 minutes).
2. When potatoes are cooked, drain water. Press potatoes and garlic through
a potato ricer or mash in their cooking pan. Stir in butter, milk, cream
cheese, eggs, chives, salt, and pepper. Serve immediately or store in an
ovenproof casserole.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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