- 12
Ingredients
- 5 lb. russet potatoes
- 2 cups whipping cream
- 1 bunch green onions
- 2 cloves of shallots-or 2T of minced onion
- 1/2 cup butter
- salt and pepper
Preparation
Step 1
Method:
Peel and boil potatoes or cook whole in pressure cooker for about 30 minutes (for large potatoes). While potatoes are cooking, slice green onions and shallot cloves very thin. Place in small pot with cream, butter, salt and pepper. Bring milk mixture to a boil the turn off heat, cover and let steep.
Drain cooked potatoes and steam (put them back in the pot and shake until they are snow white)or skip this step if cooked in pressure cooker. Rice or mash the potatoes. Add the milk mixture until potatoes are creamy. Sample for salt and pepper - add to taste. If potatoes are to be served later, pour a small amount of the cream mixture over the top of the potatoes and cover. Just before serving, mix the cream into the potatoes. Adjust seasonings and serve piping hot. You may wish to make a well in the center of the potatoes and place a dollop of butter in the well. Keep leftovers for Shepherd’s Pie (see Beef section).