Quantity for 12
PREPARATION INSTRUCTIONS
1. Peel potatoes and cut into 1 1/2" x 1 1/2 " pieces, place into a perforated hotel pan and cook in steamer for 30 -35 minutes until done.
2. While potatoes are cooking place cream in a sauce pot and bring to a low simmer 140º.
3. When potatoes are cooked remove from steamer and place into the Hobart mixing bowl with paddle whip.
4. Add cream, room temperature butter, salt and pepper and mix on #2 speed for 2 minute. Scrap down sides of the bowl, increase to #3 speed for 1 minute to blend well.
