Lima Bean, Potato, and Garlic Puree with Potato Crisps

• 1 pound russet (baking) potatoes
• 4 large garlic cloves
• two 10-ounce packages frozen baby lima beans
• 3 tablespoons unsalted butter, softened
• potato crisps

1. In a large saucepan combine potatoes, peeled and cut into 1-inch pieces, and garlic with enough water to cover by 1 inch and simmer, covered, 8 minutes.
2. Add lima beans and simmer 8 minutes more, or until potatoes are tender.
3. Reserve about 3/4 cup cooking liquid.
4. Drain mixture in colander and force through a food mill fitted with a medium disk into a bowl.
5. Stir in butter, salt and pepper to taste, and enough reserved liquid to reach desired consistency.
6. Puree, covered and chilled, 1 day.
7. Serve puree topped with potato crisps.

russet, garlic, beans, unsalted butter, crisps

Taken from www.epicurious.com/recipes/food/views/lima-bean-potato-and-garlic-puree-with-potato-crisps-11533 (may not work)