Bruno Lopez's Mashed Sweet Potato Quenelles

Courtesy of Chef Bruno Lopez, The Ritz-Carlton, Marina Del Rey

• 1 lb. sweet potatoes
• 1/2 lb. Oregon Baked Potatoes
• 1 cup milk
• 1/4 cup butter
• salt and pepper

Peel potatoes and cook them in salted water until soft. Dry potatoes in 450 degrees F oven for a few minutes. In a sauce pan, warm milk and butter. Puree the potatoes, and sparingly add the milk, butter, salt and pep enelles, dip 2 same size spoons in warm water. Working together with both spoons, form the puree to resemble a small football in shape.

Makes 6 servings.

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