serai: A kiss between Casey Connor and Zeke Tyler (BringPie)
[personal profile] serai
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So, remember those mashed potatoes I mentioned making for Thanksgiving? I'ma give you all the recipe, because they came out SO UNBELIEVABLY GOOD that I had a hard time believing I had made them. And it's not even a difficult recipe, at all. It just involves a paradigm shift in how you cook the potatoes. It's simple, really:

GET RID OF THE WATER.

Tyler Florence (who seems to be the TV Cook du Jour these days) came up with a recipe that has you cook the potatoes directly in a mixture of milk and cream, instead of cooking them in water and then mixing in the dairy later. This does a couple of things. First, it captures all the flavor (and nutrition) that gets stripped away in the boiling process, and second, it intensifies the creaminess of the potatoes. The only thing that changes in the act of cooking is that the temperature has to be low (only gently simmering), and you have to keep an eye on it to prevent scalding.

The result is a revelation, seriously. I'd made mashed taters before, of course, but they were nothing like this. Creamy and rich and amazing. I served them with a garnish of cherry tomatoes and fried sage. (YES. This is too yummy for words. Heat some butter until it browns, then fry the leaves until crispy. They make a great garnish and are just yummy on their own as little chips.)

This recipe mixes in mustard, but you can make them any flavor you like, or just go with the taters and dairy. The recipe has some elasticity, too - I didn't have any salted butter thawed, so I put in cream cheese instead, and of course it was fine. (I'm sure sour cream or creme fraiche would work just as well.) Potatoes seem to be endlessly forgiving. :)

So I'm putting the recipe here for you guys to enjoy. It's changed the way I'll make taters from now on, you betcha!

Amd remember - these are MASHED potatoes. No food processor! No, no, NO! BAD DOG!



Tyler Florence's Mustard Mashed Potatoes


8 medium-sized Yukon gold potatoes**, quartered unpeeled
2 cups heavy cream
2 cups whole milk
4 cloves garlic, peeled and gently smashed
4 sprigs fresh thyme
1 bay leaf
Extra-virgin olive oil
2 tbsps butter
1 tbsp whole-grain mustard
Kosher salt and freshly ground black pepper

Place the potatoes, cream, milk, garlic, thyme and bay leaf in a large saucepan and gently simmer for 15 minutes until potatoes are just tender and the tip of a paring knife goes through with little resistance.

Strain the potatoes and reserve the cream mixture, discarding the bay leaf, thyme stems and the garlic.

Mash the potatoes and fold in the cream mixture until the potatoes are smooth and creamy. Fold in about a tablespoon of the olive oil, the butter, and the grainy mustard. Season with salt and pepper.


Serves 4-6


**VERY IMPORTANT. Gold potatoes are the best for mashing. Browns like Russets get mealy and dense, and reds are too waxy. They may not be called Yukon Gold (the ones I bought are called Klondike Goldust), but you'll know them by the translucent yellow skin. They mash up fluffy and soft, and take dairy without getting heavy.






Oh, one more thing: You will have a LOT of that milk and cream mixture left over. Put it in the fridge and use it to make a wonderful warming soup. I sauteed some onion, poured in the milk mixture, added some broth and spices, then a chopped up Russet potato (they fall apart nicely), several cloves of garlic, and a garni of rosemary, sage, and bay. Cooked that (GENTLY) until the potato was softened, then threw in most of a pound of spinach and a grated carrot, and a couple of handfuls of rice. (I used basmati because it's very tender and cooks fast.) Once the rice was soft, I removed the herbs, whirred the whole thing with my stick blender, and ended up with a rich winter soup. I've been enjoying it over the last few days. OMG YUM.
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