Wolfgang Puck's
Wasabi Mashed Potato:
1 cup spinach leaves
1 cup watercress leaves
2 pounds baking potatoes, like russets, peeled and quartered
1 cup heavy cream, heated
4 ounces butter, cut into pieces
1 tablespoon wasabi paste
Salt and freshly ground black pepper
In a blender or food processor, process the spinach and watercress to a fine
puree. Pass through a tamis or stainer. Reserve.
Cook the potatoes in salted, boiling water until done. Pass through a ricer.
Whisk in hot heavy cream and butter, 1 small piece at a time. Just before
serving, stir in wasabi paste and puree of spinach and watercress. Stir
until well incorporated. Season, to taste, with salt and pepper.
-Kevin
----- Original Message -----
From: "Paul Ihrig" <[EMAIL PROTECTED]>
To: "CF-Community" <[EMAIL PROTECTED]>
Sent: Tuesday, November 25, 2003 3:14 PM
Subject: recipe :: thanksgiving :: potatoes
> just curious if any one has a good recipe for cheesy or scalloped
> potatoes...
>
>
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