INGREDIENTS

INSTRUCTIONS

For the potatoes, place in a medium pot and cover with cold salted
water. Bring to a boil over medium high heat. Reduce heat and simmer
until very tender and almost falling apart, for about 20 minutes;
drain. Set a large holed sieve over the same pot. Mash the potatoes
through the sieve, using a large mallet and up/down motion. Stir in
the vinegar. Season with salt and pepper. (This can prepared ahead,
covered and set aside at room temperature.) Meanwhile, cover the  beets
with cold salted water in medium pot. Bring to a boil over  medium high
heat. Reduce heat and simmer until very tender and easily  pierced with
a knife, for about 20 minutes; drain. Puree the beets  with the milk in
a blender until smooth, pulsing on/off and stopping  to scrape down the
sides of the container. Season with salt and  pepper. Strain the beet
puree into the potatoes through a fine sieve,  pressing on the beets.
(This can be prepared ahead, covered and set  aside at room
temperature.) To serve, stir the puree over medium high  heat until
warm, using a wooden spatula. Add the butter and stir  until smooth.
(This can prepared 1 hour ahead to this point and kept  warm in a
larger pan of gently simmering water [ban marie]. Stir  occasionally)
Mix in the chives. Mound in a vegetable dish or spoon  out onto 4 to 6
large plates with an entree. Serve immediately.  Yield: 4 to 6 servings
Recipe by: CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353 Posted to
MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May
31, 97

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Nutrition (calculated from recipe ingredients)
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Calories: 2220
Calories From Fat: 1252
Total Fat: 142.5g
Cholesterol: 370.8mg
Sodium: 1464.3mg
Potassium: 5751.9mg
Carbohydrates: 211.5g
Fiber: 30.5g
Sugar: 18.8g
Protein: 36.5g