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Mashed Potatoes

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Source: The Heritage of French Cooking

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Active Time:  10 Minutes
Total Time:  25 Minutes
Yield:  Serves 6

The French were among the last Europeans to accept the potato into their cuisine as they considered it a repulsive food! Only after the Revolution and the ensuing famines was a cookbook written that was entirely devoted to this tuber. Entitled La Cuisiniere Republicaine, and written by Madame Merigot, it was published in 1793, and was the first gastronomical work written in France by a woman.

RECIPE INGREDIENTS

2 lb floury potatoes, peeled and cut into 3/4 inch cubes

salt

3/4 cup milk or heavy cream

1/4 cup extra virgin olive oil

2 pinches grated nutmeg

DIRECTIONS

Bring water to a boil in the lower part of a steamer. Put the potatoes in the steamer basket and sprinkle with salt. Place it over the boiling water and steam for about 15 minutes, until very soft.

Heat the milk in a large pot over medium heat. Process the potatoes through the fine disk of a food mill, into the pot. Mix, using a spatula to lift the mixture rather than stirring. Add the oil in a fine stream, lifting continuously.

Salt the puree to taste and add the grated nutmeg. Serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

202

Fat. Total:

10g

Fiber:

Carbohydrates, Total:

25g

Sodium:

21mg

% Cal. from Fat:

45%

Cholesterol:

2mg

Protein:

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