Empty My Fridge
Cooking Potatoes 100 Different Ways: Michelin Star Mashed Potatoes Inspired by Joel Robuchon 20/100
Ingredients
- Potato2 lb
- Salt2 tbsp
- Heavy cream½ cups
- Thyme2 sprigs
- Garlic4
- Butter1 lb
- Chive · thinly sliced, for garnish
Instructions
- Cover the potatoes with cold water in a large saucepan, bring to a boil, add 2 tablespoons of salt and simmer for 20-25 minutes, until tender.
- In a small saucepan over medium-low heat, combine the cream, garlic and thyme and let steep for 10-15 minutes. Remove from the heat and take out the solids.
- Drain the potatoes well, leave them in a colander for 3 minutes to let the steam escape, then peel them.
- Pass the peeled potatoes through a ricer back into the same large saucepan. Warm over medium heat, stirring with a wooden spoon, for about 2 minutes, until hot and steaming.
- Add the butter a quarter at a time, stirring constantly until each addition melts and is incorporated before adding more. Whisk in the infused cream and season generously with salt.
- Press the potatoes through a fine mesh sieve into a serving dish to remove lumps. Smooth the top and garnish with chives.
- Serve immediately.
Summarized from Tasty's video. Watch it for the details.
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