Ingredients
o
6 medium thin-skinned potatoes,
peeled and diced (about 3 lbs. total)
o
1 large onion, finely chopped
o
1 smoked ham hock or about 1 lb.
cubed ham
o
1 tablespoon dry dill weed
o
2 teaspoons grated lemon rind
o
1/4 teaspoon ground white pepper
o
2 1/2 cups chicken broth
o
3 tablespoons cornstarch
o
2 cups whipping cream
o
dill sprigs (optional)
Directions
1.
In a 3-qt. or larger electric slow
cooker, combine potatoes, onion, ham, dill weed, lemon peel, white pepper, and
broth.
2.
Cover and cook at low setting until
potatoes are very tender when pierced (7 1/2 to 8 hours). This also works at high setting for 4-5
hours.
3.
Before serving, remove about 1 cup of
the potatoes with a little of the broth; whirl in a blender or food processor
until pureed and then return the puree to the cooker.
4.
In a small bowl, mix cornstarch and
cream; blend into potato mixture.
5.
Increase cooker heat setting to high.
6.
Cover and cook, stirring 2 or 3
times, for 20 more minutes.
7.
Garnish with dill sprigs, if desired.
8.
Best with grated cheddar cheese and
crackers!
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