Thursday, April 21, 2005

Shiraz Whipped Potatoes
(From The Wichita Eagle)
You need:
2 lbs. Yukon Gold or baking potatoes, peeled and sliced
1 ½ cups shiraz
2 tablespoons minced shallots
1 tablespoon minced garlic
½cup heavy cream
4 tablespoons unsalted butter, at room temperature
Salt and freshly ground black pepper
2 tablespoons chopped chives

Put potatoes in a large pot of lightly salted water and bring to a boil. Reduce heat to simmer and cook for 20 to 30 minutes, until potatoes are tender.

Meantime, combine the wine, shallots and garlic in a small non-corrosive saucepan and bring to a boil over high heat. Cook 7 to 8 minutes, until the liquid is reduced to about 1/3cup. Set aside.

Drain the potatoes and return them to the pan. Stir over medium-high heat for about 1 minute to dry them out.

Add the reduced red wine mixture and mash the potatoes with a fork or potato masher, mixing in the wine. Heat the cream in a saucepan over medium-high heat until scalded but not boiling. Add the cream and butter to the potatoes, and salt and pepper to taste, and mash with fork or potato masher until smooth. Stir in the chives. Serve immediately, or keep warm until ready to serve.

Recipe by Peter Moretti of the Marriott for a dinner featuring wines from Australia.

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