From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 3 to 4 cups peeled and sliced red potatoes
  • 3 cups sliced leeks or yellow onions
  • 1-1/2 to 2 quarts water, or just enough to cover potatoes and onions
  • 1 tablespoon salt
  • 2 to 3 tablespoons powdered chicken stock, or 5 to 6 chicken bouillon cubes
  • Black pepper to taste
  • 2 to 3 tablespoons butter
  • 1/2 pint cream (optional)

Bring potatoes and onions to a boil in salted water, with powdered chicken stock (or bouillon cubes).  Reduce heat and simmer partially covered for 45 minutes.  Put through a food mill (or blender) and return to pot.  Add black pepper, 2 to 3 tablespoons butter and 1/2-pint cream (if desired).  Heat and serve.

SERVES: 8 - 10

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