Mashed potatoes

 TIME: 1 hr



INGREDIENTS:

9 Russet Potatoes, peeled and cut evenly into 6 pieces each 

1/4 teaspoon baking soda

Rice vinegar

7 oz crème fraîche 

2 sticks of Kerrygold unsalted butter, cubed and cooling in the fridge (20% should be butter)

8 oz heavy whipping cream

White pepper

Bulb of garlic


INGREDIENT ADD

You typically only need a very small amount of baking soda, usually just a pinch (around 1/4 teaspoon) and a splash of vinegar (around 1 tablespoon) added to the boiling water when cooking the potatoes; the exact amount depends on the quantity of potatoes you're making.

 While boiling whip the cream and add a vinegar to the heavy whipping cream. Too much and it over powers the dish, so it is unwise to add too much.

Add creme to pot with handful of cubbed butter. Added a small amount of baking soda to creme freaiche. Too much and it over powers the dish, so it is unwise to add too much.

Add roasted a garlic bulb and added to potatoes, too.



METHOD

Heavily salt the pot. Place potatoes into the pot. Add cold water enough to cover the potatoes.

Bring to boil with potatoes in the pan. Once boiling place round 1/4 teaspoon.

Evenly cube butter

When the potatoes being to soften with in 15-20 min, add splash of rice vinegar. Typical boil time is 20-30.

Whip the heavy cream with vinigar (see Ingredient Add) while boiling potatoes. 

Once soft enough to pierce with a fork, drain the potatoes. 

Return pan on low heat and add crème fraîche with a little butter and baking soda. 

Place potatoes into potato ricer. Intermittently place butter cubes in the pot with potatoes and mushed roasted garlic for even distribution.

Add recently whipped cream to the pot and blend very lightly just enough to evenly mix (around 30 sec). 

Add butter and white Pepper to taste (white pepper can wait to be added individually). You likely wont need to add salt but you can add a little. 


Serves: 5-6 


Sources:
https://youtu.be/bbeetdcXnFY?si=2ooPs9vi8NKDhVFW
https://www.foodandwine.com/recipes/mashed-potatoes-kind-robuchon-style
http://www.mccwimberley.com/recipes/veggies/01-2018.pdf

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