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INGREDIENTS:5 1/3 lbs. Idaho potatoes, unpeeled
2 Tbsps. salt
1 ¼ cup heavy cream
10 Tbsps. 2% milk
10 Tbsps. butter
1 ½ tsps. Chinese red pickled ginger
Salt and pepper to tasteDIRECTIONS:1. Place potatoes in a saucepan with salt and water to cover. Bring to a boil, then reduce heat to a simmer and cook until potatoes are soft.
2. In a separate pan, bring cream, milk, butter, ginger, salt and pepper to a boil and keep warm.
3. Peel potatoes and put them through a ricer.
4. Strain cream mixture; immediately stir in potatoes. Keep warm until service.SERVINGS:12 servingsPHOTO CREDIT:Photo Credit: LAMB WESTON
