Recipe information
Yield
Serves 6
Ingredients
1 pound russet (baking) potatoes
4 large garlic cloves
two 10-ounce packages frozen baby lima beans
3 tablespoons unsalted butter, softened
Preparation
Step 1
In a large saucepan combine potatoes, peeled and cut into 1-inch pieces, and garlic with enough water to cover by 1 inch and simmer, covered, 8 minutes. Add lima beans and simmer 8 minutes more, or until potatoes are tender.
Step 2
Reserve about 3/4 cup cooking liquid. Drain mixture in colander and force through a food mill fitted with a medium disk into a bowl. Stir in butter, salt and pepper to taste, and enough reserved liquid to reach desired consistency. Purée, covered and chilled, 1 day.
Step 3
Serve purée topped with potato crisps.
