Post by chief_cook2 on Jan 8, 2003 16:41:41 GMT -6
2 kg (a little more than 4 pounds) potatoes
2 cups chicken stock
1/2 cup cream
1/2 cup milk
80g (about 5 tbsp.) butter
salt and white pepper to taste
Peel potatoes, cut into thick chunks and place in saucepan with chicken stock. Just cover with cold water, bring to the boil, uncovered.
When tender, drain in colander, and pop back into pan, set over stove to steam dry.
Bring cream and milk to boil, melt butter. Mash potatoes finely, add butter, beat in with wooden spoon add cream/milk mix until just fluffy enough, you may not need all of liquid.
Season with salt and pepper.
2 cups chicken stock
1/2 cup cream
1/2 cup milk
80g (about 5 tbsp.) butter
salt and white pepper to taste
Peel potatoes, cut into thick chunks and place in saucepan with chicken stock. Just cover with cold water, bring to the boil, uncovered.
When tender, drain in colander, and pop back into pan, set over stove to steam dry.
Bring cream and milk to boil, melt butter. Mash potatoes finely, add butter, beat in with wooden spoon add cream/milk mix until just fluffy enough, you may not need all of liquid.
Season with salt and pepper.