How to make it

  • Place the potatoes in a large pot, cover with cool water to a depth of 2 inches, and bring to a simmer over high heat. Reduce the heat and simmer until tender when pierced with a fork, about 25 minutes. Drain in a colander set in the sink and return the potatoes to the pan.
  • Add the white chocolate to the still-hot potatoes; stir until the white chocolate starts to melt. Stir in the salt and Tabasco sauce.
  • Use an electric mixer at medium-low speed to mash the potatoes slightly. Pour in the heavy cream and continue mixing until creamy, about 1 minute. Serve at once.

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  • nuitblanche 9 years ago
    Okay, my tag says I am the odder the combination the better foodie, so I must take the challenge and try this!
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  • 22566 9 years ago

    Thank-you for this unique recipe.

    Kind Regards

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