Guest guest Posted March 17, 2007 Report Share Posted March 17, 2007 Potatoes Pistou 1 1/2 pounds Yukon Gold or russet potatoes 1 1/2 teaspoons salt sprinkle of your favorite herbs (fresh or dried) 1 cup pistou (cooking water) salt and pepper to taste grated Parmesan or Gruyere cheese, optional Place the potatoes and salt in a large pot with enough water to cover by one inch, toss in herbs. Bring to a boil. Cook until the potatoes are completely tender all the way through when pierced, about 20 minutes. Reserve 1 cup cooking water then drain the potatoes. Return the potatoes to the pot and smash with a potato masher—you want them to be a bit coarse and chunky. Add a spoonful or so of the reserved cooking water if the potatoes seem dry. Reserve 1/4 cup of the pistou for serving at table. Pour the remaining pistou over the potatoes and lightly mash in. Add salt and pepper to taste. Serve the potatoes drizzled with a bit of the reserved pistou and a light dusting of grated Parmesan or Gruyere cheese. Serves 4. ______________________________\ ____ No need to miss a message. Get email on-the-go with Mail for Mobile. Get started. http://mobile./mail Quote Link to comment Share on other sites More sharing options...
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