Lima bean, potato, and garlic puree with potato crisps

1 servings

Ingredients

Quantity Ingredient
1 pounds Russet; (baking) potatoes
4 larges Garlic cloves
Two; (10-ounce) packages
; frozen baby lima
; beans
3 tablespoons Unsalted butter; softened
Potato crisps as an accompaniment

Directions

In a large saucepan combine potatoes, peeled and cut into 1-inch pieces, and garlic with enough water to cover by 1 inch and simmer, covered, 8 minutes. Add lima beans and simmer 8 minutes more, or until potatoes are tender.

Reserve about ¾ cup cooking liquid. Drain mixture in colander and force through a food mill fitted with a medium disk into a bowl. Stir in butter, salt and pepper to taste, and enough reserved liquid to reach desired consistency.

Puree, covered and chilled, 1 day.

Serve puree topped with potato crisps.

Serves 6.

Gourmet March 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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