JIM & LAKESHA ROSE’S FRENCH- STYLE POTATOES

INGREDIENTS

1 ½ lbs. Yukon Gold potatoes

3 tbsps. butter

½ cup whole milk

¼ cup heavy cream

Salt and pepper to taste

DIRECTIONS:

1. Wash potatoes, leaving skin intact.

2. Place water in the bottom portion of a steaming pot. Make sure level is low enough to not touch potatoes. Place potatoes in upper portion. Steam until a knife can easily glide through potatoes, about 30- 40 minutes.

3. In a separate pan add butter, milk and cream and heat until a slow simmering boil begins. Keep at low heat to retain temperature.

4. Remove potatoes one at a time from steamer. Remove skin from potatoes ( should be easy from the steaming). Cut potatoes in half. Place potatoes, one at a time, in a French food mill ( milling makes the potatoes more refine) or use a old- school potato masher, to ground to desire texture.

5. Add milk and cream a little at a time in equal increments until potatoes have a smooth, slightly liquified consistency. Add salt and pepper to taste. Tip: potatoes can be made ahead. To retain consistency add a little more milk and cream after warming. When finished cooking, or reheated, serve with roast. Enjoy!