TITLE: Yukon Gold (Recipe: Potato Puree)
DATE: 3/06/2010 05:33:00 AM
Joel Robuchon is famous for his mashed potatoes which have almost as much (if not more) cream and butter as potatoes. Perhaps there was a time when I would have enjoyed these, but now-a-days all that excess fat makes me a little queasy.
Yukon Gold potatoes have a wonderful sweet creaminess to them that makes them ideal for a healthier version of mashed potatoes. And to get them really smooth, I use a potato ricer. It looks like an extra-large garlic press.
Some home cooks have been known to whip their potatoes to make them airy, smooth and light. But all the mixing actually activates the glutens creating an end-product that simulates wall-paper paste. But, after passing the potatoes through the rice, they only need a few quick stirs with hot cream or milk and a generous seasoning of salt. No fear of making gluey potatoes.
These potatoes make a perfect side to steak with sauteed spinach. A classic steak-house dinner.
4 Yukon Gold potatoes
1 cup cream
1. Peel potatoes and cut into chunks. Place them in a large pot, and cover with cold water. Season generoursly with salt.
2. Bring the potatoes to a boil, and cook until they are tender. Depending on the size of the potato chunks, this could be 5 – 20 minutes.
3. Drain potatoes well. While they are still hot, put mash them through the potato ricer.
4. Stir in cream. Season to taste with more salt.
AUTHOR:Lydia (The Perfect Pantry)
DATE:3/07/2010 08:06:00 AM
I'm not a fan of gluey potatoes, either. But I do love just a little bit of garlic in them.
AUTHOR:T.W. Barritt at Culinary Types
DATE:3/07/2010 09:51:00 AM
You have solved the mystery of the potatoe ricer for me - I've never seen it in use. Can you achieve the same (or close) results with a food mill?
DATE:3/07/2010 10:55:00 PM
Hi Julia! I really should get a ricer. I still use a good ol' fashioned potato masher!!!
I left a teeny gift over at my blog for you. I hope you like it:)
DATE:3/08/2010 06:10:00 AM
Lydia -- Yes! Roasted garlic would be nice.
T.W. - Not precisely sure about the results from the food mill. If you have one, for sure try it. I'd be a little concerned that the potatoes would get more worked than a ricer.
Louise -- The ricer is also good for making gnocchi. And thank you for the recognition! :)
DATE:3/08/2010 06:31:00 AM
i make mashed potatoes at least once a week, usually two or three. sometimes i break out the mixer, some times i just smash. however, i've never tried a ricer. methinks that when i do, i'll never look back. thanks for the tip about yukon golds, too--definitely worth a try!