Chef David Lawrence shows us how to make mashed potatoes, a Thanksgiving must have side dish, using Shauna Ahern of glutenfreegirl.com's fool proof recipe! Enjoy!
“Danny’s†Potato Puree
By Shauna Ahern of whiteonricecouple.com
This recipe is from Daniel and Shauna Ahern’s forthcoming cookbook, In the Kitchen with the Chef (Wiley, 2010
Ingredients:
5 large Yukon gold potatoes, peeled
12 cups cold water
[1/2] cup kosher salt
[1/2] cup whole milk
[1/2] cup heavy cream
4 tablespoons ([1/2] stick) unsalted butter, softened [QQ: Salted or unsalted?]
2 to 3 tablespoons extra-virgin extra-virgin olive oil
Kosher salt and cracked black pepper
Method:
Preparing the potatoes. Cut the potatoes in half lengthwise. Make slices at every 1 inch interval. The slices should be about the same size, so toss the stubby ends.
Cooking the potatoes. Pour the cold water into a large pot; the potatoes need room to bounce around. Sprinkle in the salt. Add the potatoes to the water. Bring the water to a boil over high heat, then reduce the heat to medium high. Simmer until you can slide a knife right through one of the potato pieces without any force, 10 to 15 minutes.
Draining the potatoes. Pour the potatoes into a large colander and shake to make sure all the water is out. Let the colander sit in the sink for 3 to 4 minutes, to steam the potatoes dry.
Ricing the potatoes. If you own a potato ricer or food mill, push the potatoes through. If the potato is cooked properly, you should have to use a bit of muscle. If you do not own a ricer or food mill, push the potatoes through a fine-mesh sieve with the back of a ramekin or heavy glass.
Heating the cream. Heat up the milk and cream until the mixture begins to boil. Remove from heat. .
Finishing the potatoes. Place the potatoes back in the pot. Stir the softened butter into the potatoes. Pour in the hot liquid, folding it in with a rubber spatula. Add the oil and continue to fold. When the potatoes and liquids are fully combined, taste them. Season with salt and pepper, perhaps about 2 teaspoons each. Taste again until the potatoes are what you want. (Oh darn, you have to keep trying spoonfuls of potatoes.)
Feeds 4
Variations: If you cannot eat dairy, try goat’s milk or rice milk instead of the milk. Soy creamer might work for the heavy cream.
Suggestions: Mashed potatoes go well with nearly everything. For Danny, potatoes are pretty close to the essence of life.
See Also:
-Thanksgiving Desserts Anyone Can Make
-Three Easy Fall Desserts
-Easy Pie Crust
Showing the Latest of 0 Comment
Post new comment