Creamed Potatoes With Scallion
|Salted water||3 Cup (48 tbs) (Or As Required)|
|Butter||1⁄2 Cup (8 tbs) (At Room Temperature, 1 Stick)|
|Freshly ground pepper||To Taste|
|Cream||1 Cup (16 tbs), scalded|
|Chopped scallions||1 Cup (16 tbs), trimmed|
Peel the potatoes and place them in salted water to cover.
Bring to a boil and simmer until tender but still firm.
Force the potatoes through a food mill or potato ricer into a warm mixing bowl.
Add the butter and beat with a wooden spoon or electric mixer until thoroughly blended.
Beat in the egg yolks, one at a time, and season to taste with salt and pepper.
Continue beating while adding the cream.