Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 6

　　6 large russet (baking) potatoes (about 3 1/2 pounds)

　　1 onion, chopped fine

　　3/4 stick (6 tablespoons) unsalted butter

　　8 flat anchovies, rinsed, patted dry, and minced

　　3/4 cup milk

　　1/4 cup heavy cream

　　1/4 cup thinly sliced fresh chives or scallion greens

　　

Step 1

Peel potatoes and cut into 1-inch pieces.

　　

Step 2

In a steamer set over boiling water steam potatoes, covered, until very tender, 15 to 20 minutes.

　　

Step 3

In a large heavy saucepan cook onion in 4 tablespoons butter over moderately low heat, stirring, until softened. Add anchovies and cook, mashing them, until they dissolve, about 1 minute. Stir in milk, cream, and remaining 2 tablespoons butter and heat until hot but not boiling.

　　

Step 4

Force potatoes through a ricer or food mill into pan and stir until smooth. Stir in chives and salt and pepper to taste.