25
October
With The Holidays Around The Corner..
It’s hard to comprehend that the Holidays and particularly Thanksgiving is knocking on our door. What a year it has been and for many of our fellow Americans it continues to be an extremely stressful and challenging time. There are however certain recipes that truly provide comfort, and mashed potatoes are one of those recipes. The ingredients in my recipe are quite familiar, it’s the procedure that is a bit out of the ordinary. The end result however is fantastic and YES….this recipe utilizes One Pound of butter, not margarine.
Wishing you and your loved ones a delicious, peaceful and blessed holiday season.French Whipped Potatoes
Serves: 6
2 pounds Yukon Gold potatoes, unpeeled Kosher Salt 2 cups whole milk 1 pound unsalted butter, diced and kept well chilled until used Kosher Salt to taste White Pepper to taste
Place the potatoes in a saucepan with 2 quarts cold water and one tablespoon coarse salt. Bring to a simmer, cover, and cook until a knife slips in and out of the potatoes easily and cleanly, about 25 minutes.
Drain the potatoes and peel them. Put them through a potato ricer (or a food mill fitted with its finest disk) into a large saucepan. Turn the heat under the saucepan to medium and dry the potato flesh out a bit by turning it vigorously with a spatula for about 5 minutes.
In the meantime, rinse a small saucepan, pour out the excess water, but do not wipe it dry. Add the milk and bring to a boil.
Turn the heat under the potatoes to low and incorporate the well-chilled butter bit by bit, stirring it in energetically for a smooth, creamy finish. Pour in the very hot milk in a ring until all the milk has been absorbed. Turn off the heat and taste for salt and pepper. Serve immediately and enjoy!!Entertain Deliciously
Wishing you and your loved ones a delicious, peaceful and blessed holiday season.French Whipped Potatoes
Serves: 6
2 pounds Yukon Gold potatoes, unpeeled Kosher Salt 2 cups whole milk 1 pound unsalted butter, diced and kept well chilled until used Kosher Salt to taste White Pepper to taste
Place the potatoes in a saucepan with 2 quarts cold water and one tablespoon coarse salt. Bring to a simmer, cover, and cook until a knife slips in and out of the potatoes easily and cleanly, about 25 minutes.
Drain the potatoes and peel them. Put them through a potato ricer (or a food mill fitted with its finest disk) into a large saucepan. Turn the heat under the saucepan to medium and dry the potato flesh out a bit by turning it vigorously with a spatula for about 5 minutes.
In the meantime, rinse a small saucepan, pour out the excess water, but do not wipe it dry. Add the milk and bring to a boil.
Turn the heat under the potatoes to low and incorporate the well-chilled butter bit by bit, stirring it in energetically for a smooth, creamy finish. Pour in the very hot milk in a ring until all the milk has been absorbed. Turn off the heat and taste for salt and pepper. Serve immediately and enjoy!!Entertain Deliciously
Jamie McFadden
www.sandyridgevineyards.com
www.cuisinierscater.com
www.jamiemcfadden.com
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