Terry Pulliam Burd wrote:
> On Wed, 20 Dec 2006 18:34:39 -0500, "cybercat" >
> rummaged among random neurons and opined:
>
>>
> I make a dish called "Chantilly Potatoes" that I make a day or two
> ahead and the potatoes are just fine. I'd modify it for your use by
> leaving out the cheese (the "trick," IMHO, is the cream, which both
> enriches the potatoes and seals them):
>
> @@@@@ Now You're Cooking! Export Format
>
> Chantilly Potatoes
>
> vegetables
>
> 4 whole potatoes; quartered
> 3 tablespoons butter
> 1/2 cup heavy cream
> 1/4 cup grated Parmesan cheese
> salt
> pepper
>
> Boil potatoes until tender. Mash with butter and 1/4 cup cream. Season
> with salt and pepper. Whip the remaining 1/4 cup cream until stiff.
> Spread mashed potatoes in a greased 1-1/2 quart baking dish. Spread
> whipped cream over the mashed potatoes; sprinkle with grated Parmesan
> cheese. Bake at 475 degrees until the cheese melts and the top is
> golden brown, about 20 minutes.
>
> Contributor: Elizabeth Powell
>
> Yield: 8 servings
>
> Terry Pulliam Burd

This sounds really good, Terry! Thanks for posting it. The recipe is
saved.

kili