Mrs. John F. Kennedy's Potatoes Suzette
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 large baking potatoes
2 tablespoons butter
3 tablespoons heavy cream
1 egg yolk, well beaten
salt and pepper to taste
1 tablespoon grated Parmesan cheese
1/8 teaspoon anchovy paste
1 tablespoon finely chopped chives
Heat oven to 40 degrees F. Bake potatoes until fork-tender, about 1 hour. Cut in halves lengthwise, scoop out pulp without breaking shells. Mash pulp thoroughly. Add anchovy paste, chives, butter, cream, and egg yolk. Beat vigorously until light and fluffy. Season with salt and pepper. Spoon mixture into shells, sprinkle tops with cheese. Bake 15 minutes until tops are golden brown.
Serves 6.
Author's note: Mix some Parmesan cheese with paprika and sprinkle over potatoes for a nice presentation. Add a dollop of butter and place under broiler until mixture turns reddish bown and crunchy for a nice presentation.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 large baking potatoes
2 tablespoons butter
3 tablespoons heavy cream
1 egg yolk, well beaten
salt and pepper to taste
1 tablespoon grated Parmesan cheese
1/8 teaspoon anchovy paste
1 tablespoon finely chopped chives
Heat oven to 40 degrees F. Bake potatoes until fork-tender, about 1 hour. Cut in halves lengthwise, scoop out pulp without breaking shells. Mash pulp thoroughly. Add anchovy paste, chives, butter, cream, and egg yolk. Beat vigorously until light and fluffy. Season with salt and pepper. Spoon mixture into shells, sprinkle tops with cheese. Bake 15 minutes until tops are golden brown.
Serves 6.
Author's note: Mix some Parmesan cheese with paprika and sprinkle over potatoes for a nice presentation. Add a dollop of butter and place under broiler until mixture turns reddish bown and crunchy for a nice presentation.
