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On a recent trip to New York, I tasted these heavenly mashed potatoes at Biltmore Room, a popular new restaurant in the city's white-hot Chelsea District. Nothing more than Mom's mashed potatoes with an exotic Asian twist, they were served with grilled chicken breast. This is my version, and I think it's as good with roast pork and turkey as it is with grilled chicken. Prep: 5 minutes, Cook: 35 to 40 minutes.

Jean Anderson
Recipe by MyRecipes January 2005

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Credit: Jim Franco

Recipe Summary test

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook potatoes in boiling water to cover in a large saucepan 35 to 40 minutes or until very tender. Drain well; spear each hot potato with a fork, and peel.

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  • Mash potatoes thoroughly, and add remaining ingredients. Continue mashing until mixture is light and fluffy.

Source

Doubleday Cookbook,American Century Cookbook,

The Food of Portugal

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