Ingredients:
5 large Idaho potatoes, peeled and thinly sliced
¾ cup diced boiled ham
1 large onion, thinly sliced
1 cup chopped celery
1 cup heavy cream
2 cups milk
½ cup chopped shallots
1 tablespoon Worcestershire sauce
Pinch of cayenne pepper
Pinch of white pepper
Salt to taste
Chopped fresh parsley for garnish

Preparation:
Place the potatoes, ham, onion, and celery in a large pot and add water to cover. Bring the mixture to a boil, then cook over medium heat until the potatoes are very tender, about 20 minutes. Remove the potato mixture from the heat and pour off excess water. Cream the mixture with a fork or potato masher, then strain in a fine sieve, mashing the potatoes through the strainer. To the strained potatoes add the cream, milk, shallots, Worcestershire and peppers. Adjust the seasoning with salt to taste, then chill for 3-4 hours.

Serve the vichyssoise in chilled bowls, garnish with chopped parsley. Serves 8-10.

Favorite Flower: Yellow Spray Roses

How-to Idea: Lime and Rose Placecard

– Take a fresh lime and add a rose.

– Cut a slit in the lime and insert the name card.