- Special Pricing
- Active Time 10m
- Total Time 25m
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.
- 2 pounds floury potatoes, peeled and cut into 3/4-inch cubes
- 3/4 cup milk or heavy cream
- 1/4 cup extra-virgin olive oil
- 2 pinches grated nutmeg
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.
nutrition information per serving
202 calories; 10g total fat; 2mg cholesterol; 21mg sodium; 25g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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