Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Size potatoes diced |
| 2 quarts | Water |
| 1 teaspoon | Salt |
| 3 tablespoons | Butter |
| ¼ cup | Heavy cream; (warmed) |
| \N \N | Salt and pepper to taste |
| \N \N | Lobster and green peas |
| \N \N | Shrimp and scallions |
| \N \N | Cheddar cheese and chives |
| \N \N | Wasabi; (make it spicy) |
| \N \N | Spinach and gruyere cheese |
| \N \N | Corn and crabmeat |
| \N \N | Flavored oil; chive and dill |
FOR MASHED POTATOES
In a small sauce pot, add the water, diced potato, salt and bring to a boil. Lower heat, let simmer (slowly cook) until potatoes are fork tender.
Remove the heat, strain the potato and let air dry for one minute.
Meanwhile heat the cream, remove from heat, add the cream to potatoes, add the butter, mash until smooth. Season to taste.
Add the fun stuff-any ingredient to please the most difficult palate.
Converted by MC_Buster.
NOTES : All recipes adapted from Erik Blauberg, '21' Club Inc.
Recipe by: IN FOOD TODAY SHOW #INK058 Converted by MM_Buster v2.0l.