by Kate Heyhoe
If you're not familiar with the fresh taste of pistou, Kate's Global Kitchen: Pistou and Pesto contains more information on this classic sauce.
1-1/2 pounds Yukon Gold or russet potatoes (about 6 smallish)
1-1/2 teaspoons salt
1 cup pistou
Salt and pepper to taste
Grated Parmesan or Gruyere cheese (optional)
Place the potatoes and salt in a large pot with enough water to cover by one inch. Bring to a boil. Cook until the potatoes are completely tender all the way through when pierced, about 20 minutes.
Reserve 1 cup cooking water then drain the potatoes. Return the potatoes to the pot and smash with a potato masher—you want them to be a bit coarse and chunky. Add a spoonful or so of the reserved cooking water if the potatoes seem dry.
Reserve 1/4 cup of the pistou for serving at table. Pour the remaining pistou over the potatoes and lightly mash in. Add salt and pepper to taste.
Serve the potatoes drizzled with a bit of the reserved pistou and a light dusting of grated Parmesan or Gruyere cheese.
Kate's Global Kitchen for September, 2000:
9/02/00 Pistou and Pesto: Basil's Last Stand
9/09/00 Cook Your Wurst! It's Oktoberfest
9/16/00 Feeding the Olympics, Down Under
9/23/00 Eating Australian
9/30/00 Italian Meatballs, My Way
This page created September 2000
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