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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less. Ingredients:
6 large russet (baking) potatoes (about 3 1/2 pounds) |
1 onion, chopped fine |
3/4 stick (6 tablespoons) unsalted butter |
8 flat anchovies, rinsed, patted dry, and minced |
3/4 cup milk |
1/4 cup heavy cream |
1/4 cup thinly sliced fresh chives or scallion greens |
Directions:
1. Peel potatoes and cut into 1-inch pieces.
2. In a steamer set over boiling water steam potatoes, covered, until very tender, 15 to 20 minutes.
3. In a large heavy saucepan cook onion in 4 tablespoons butter over moderately low heat, stirring, until softened. Add anchovies and cook, mashing them, until they dissolve, about 1 minute. Stir in milk, cream, and remaining 2 tablespoons butter and heat until hot but not boiling.
4. Force potatoes through a ricer or food mill into pan and stir until smooth. Stir in chives and salt and pepper to taste.
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