Recipe By : CHEF DU JOUR JODY ADAMS SHOW #DJ9329; TVFN
Serving Size : 0 Preparation Time :0:00
Categories : TVFN
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup heavy cream
1/3 cup milk
2 russet potatoes, -- peeled and cut into
Salt and freshly ground black pepper
2 tablespoons unsalted butter
Combine the cream and milk in a small saucepan, heat through and keep warm.
Put the potatoes
in a saucepan, cover with cold water by one inch, season with salt and bring
to a boil. Reduce
heat and simmer until the potatoes are tender. Be careful not to overcook them
or they will
become waterlogged. Drain, return the potatoes to the pan and cook over a
moderate heat to dry
out the potatoes, about 5 minutes. While the potatoes are still warm, push
them through a ricer
into a bowl. Using a whisk, beat in the butter and the cream mixture. Season
with salt and
pepper. Yield: 4 servings
