| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Essnce09 | 4 | servings | |
INGREDIENTS
| 1 1/2 | c | White chicken stock |
| 1 | c | Idaho potatoes; peeled, diced small |
| 1 | tb | Cream |
| 1 | tb | Unsalted butter |
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| Truffle oil; optional |
INSTRUCTIONS
Boil the potatoes until very tender in the chicken stock. Using a hand-held mixer, puree until very smooth. Incorporate the cream and butter. If too thick, thin with more cream and butter. Season with salt, pepper, and truffle oil. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-03-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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