Potatoes à la Bechamel

Pommes de Terre à la Bechamel

Method

Put some potatoes to boil; when they are cooked season them with a little salt, and pass them through a wire sieve; mix them into a light dry purée, with a little piece of fresh butter, a tiny dust of white pepper, and a little milk or cream. Make it warm in the bain marie and dish up hot in a dome shape, and pour a nice creamy Bechamel sauce over it. Garnish the top with little shreds of tarragon or chervil.

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