SIMPLE CREAMED POTATOES
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Potatoes are first baked in a moderate
oven (to remove moisture as well as giving a distinctive flavor to the
puree), the flesh then scooped out and pushed through a fine sieve or
Mouli legume.
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Butter and hot milk is then beaten into
the potatoes with a wooden spoon to the consistency of your taste.
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Finally the puree is seasoned with salt,
freshly grated black pepper and a little nutmeg.
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Other favorite finishes are finely
chopped parsley and the zest of a lemon.
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