INGREDIENTS:
Bring potatoes and onions to a boil in salted water, with powdered chicken stock (or bouillon cubes). Reduce heat and simmer partially covered for 45 minutes. Put through a food mill (or blender) and return to pot. Add black pepper, 2 to 3 tablespoons butter and 1/2-pint cream (if desired). Heat and serve.
SERVES: 8 - 10
- 3 to 4 cups peeled and sliced red potatoes
- 3 cups sliced leeks or yellow onions
- 1-1/2 to 2 quarts water, or just enough to cover potatoes and onions
- 1 tablespoon salt
- 2 to 3 tablespoons powdered chicken stock, or 5 to 6 chicken bouillon cubes
- Black pepper to taste
- 2 to 3 tablespoons butter
- 1/2 pint cream (optional)
Bring potatoes and onions to a boil in salted water, with powdered chicken stock (or bouillon cubes). Reduce heat and simmer partially covered for 45 minutes. Put through a food mill (or blender) and return to pot. Add black pepper, 2 to 3 tablespoons butter and 1/2-pint cream (if desired). Heat and serve.
SERVES: 8 - 10
