Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 6
Ingredients
6 large russet (baking) potatoes (about 3 1/2 pounds)
1 onion, chopped fine
3/4 stick (6 tablespoons) unsalted butter
8 flat anchovies, rinsed, patted dry, and minced
3/4 cup milk
1/4 cup heavy cream
1/4 cup thinly sliced fresh chives or scallion greens
Preparation
Step 1
Peel potatoes and cut into 1-inch pieces.
Step 2
In a steamer set over boiling water steam potatoes, covered, until very tender, 15 to 20 minutes.
Step 3
In a large heavy saucepan cook onion in 4 tablespoons butter over moderately low heat, stirring, until softened. Add anchovies and cook, mashing them, until they dissolve, about 1 minute. Stir in milk, cream, and remaining 2 tablespoons butter and heat until hot but not boiling.
Step 4
Force potatoes through a ricer or food mill into pan and stir until smooth. Stir in chives and salt and pepper to taste.
