Pomme Puree

Photo: flickr user avlxyz

Ingredients

1 cup heavy cream, lukewarm

sea salt, to taste

In a medium saucepot place potatoes and cover with cold water.

Over high heat bring to a boil.

Reduce heat and simmer until potatoes are fork-tender, about 15 minutes.

Peel potatoes and pass through a potato ricer or fine mesh.

Place riced potatoes into a pot over medium-low heat and fold in warm cream and butter.

Add Mascarpone cheese and season to taste.

Keep warm and covered tightly until ready to use.

36.0 servings

Saturday, February 13, 2010 - 4:03am

Anonymous