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| 6 gross | Russet; (baking) potatoes |
| | (about 3 1/2 |
| | Pounds) |
| 1 | Onion fine chopped |
| 3/4 | Stick unsalted butter; (6 tablespoons) |
| 8 | Flat anchovies; rinsed, patted dry, |
| | And minced |
| 3/4 Tasse | milk |
| 1/4 Tasse | heavy cream |
| 1/4 Tasse | Thinly sliced fresh chives or scallion |
| | greens |
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Peel potatoes and cut into 1-inch pieces.
In a steamer set over boiling water steam potatoes, covered, until very tender, 15 to 20 minutes.
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.
Force potatoes through a ricer or food mill into pan and stir until smooth. Stir in chives and salt and pepper to taste.
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