eat and press on each potato with a fork or 1
he cabbage (this is a Jacques Pepin exclusive method that Julia Child
tock has evaporated pop each potato using a ladle or large
n oven to keep warm. Pepin recommends keeping your serving plates
nto a gooey stuff\" as Jacques says. The dough will indeed
First make the potato puree. Peel and boil potatoes,
he long sides of the potato.
Heat 2 tablespoons of
iquid.
Whisk together the potato starch or arrowroot and the
salt and pepper.
----ToMake Potato Skins----.
Scrub potatoes and
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
if necessary.
*NOTE: This potato salad is intended to be
alf crosswise. Cut the sweet potato into large pieces the same
00\u00b0F.
Prick the potato in several places with a
Place the potato in a small saucepan and
Sweet Potato Mash
Preheat oven to
nd press through a potato ricer. Add the potato starch and egg
br>Peel and cube sweet potato in to small cubes. Also
Prepare the sweet potato by piecing it several times
an. Add the potatoes, sweet potato, carrot, onion, beets, thyme and
steam or microwave potato until tender; drain. Mash potato in large bowl