Mashed potatoes are a staple for many of us. Topped with butter and gravy, it’s a key comfort food. Mashed potatoes are almost never boring. But, … Well, sometimes you do want those mashed wonders but you want them different.
This recipe is defines that different and delicious. With one cup of goat cheese added, no butter is needed at all. The combination of caramelized onions with that goat cheese is wonderful when imbedded inside the mashed potatoes. This is an excellent side dish for a steak or pork roast for an early Sunday dinner.
How to caramelize those onions? There are many techniques. Look for one here tomorrow that is richly satisfying.
In the picture above, we’ve got these mashed potatoes topped with more caramelized onions and some pulled pork. It’s a one plate feast.
Goat Cheese and Caramelized Onion Mashed Potatoes
Yield: 6 servings
- 2 pounds russet potatoes, peeled and cut into 1 ½-inch pieces
- 6 cloves garlic, peeled
- ½ cup unsalted butter
- ¾ cup heavy cream
- Kosher salt and freshly ground pepper
- 1 cup goat cheese
- ½ cup caramelized onions
Place the potatoes and garlic cloves in a large, heavy saucepan and cover with cold water. Over high heat, bring the water to a boil. Lower the heat to medium, cover the pot, and cook the potatoes until they are just soft when tested with the tip of a knife, about 20 minutes.
While the potatoes are cooking, heat the butter and cream over medium heat in another saucepan. Reduce by one-fourth.
In a colander, strain the water from the potatoes and garlic. While still hot, pass them through a food mill or a ricer with the butter and cream. Add salt and pepper, fold in the goat cheese and onions, and serve warm.
Source: Texas Cowboy Kitchen by Grady Spears with June Naylor
Saying some food thing is “the best” is a lightning rod for controversy. Except here.
There is no question that Joel Robuchon, one of the greatest chefs of all time, created the ultimate recipe for mashed potatoes. Because of the techniques involved, sometimes this recipe is called potato puree. The success of this recipe depends on both the ingredients and those techniques. The ratio of potato to butter is outrageously high: 2 to 1. The results are rich and velvety and rich.
In terms of technique, put the mixer away. Potatoes are starch and starch needs careful love and care. Not whacking. Here you’ll need a food mill and a sieve.
These are the ultimate mashed potato. If you want a memorable Thanksgiving, then this is the most dramatic way possible to upscale your meal.
Joel Robuchon’s Mashed Potatoes
Yield: Makes 8 servings
- 500 grams Ratte potatoes (fingerlings or Yukon’s can also be used)
- 250 grams chilled unsalted high quality French butter– chilled and cut into small pieces
- Hot Milk, as needed 1/2 -3/4 cup
- Salt to taste
Scrub the potatoes, but do not peel the potatoes. Cook them in their skins covered by at least 1 inch of water. For each liter of water add 10 grams of salt. Simmer uncovered over moderate heat for 20-30 minutes or until a knife can easily be inserted and removed. As soon as the potatoes are done remove and drain. Do not allow them to sit in the water.
Meanwhile, bring the milk just to a boil in a medium sized saucepan and set aside
Once potatoes are cool enough to handle (but still hot), peel them and cut into manageable pieces. You can discard the skin or use them in another dish. Then pass the potatoes through the grid of a food mill (or use a potato ricer) passing them into a large heavy bottomed saucepan.
Discard the skin after it has been peeled away. Place the pan over low heat and using a wooden spatula stir the potatoes to dry them out (approximately 4-5 minutes).
Begin adding 3/4 of the butter, little by little vigorously stirring until the butter is incorporated. This should be done in a similar manner as one prepares any butter emulsion (starting off with a very small amount of butter to start the emulsion).
Slowly add the milk in a thin stream (a little at a time) till the desired consistency is reached. You may only need a very small amount of the milk, depending on the potatoes used, amount of butter used, and personal taste. Stir vigorously till all the milk is incorporated.
Then stir the puree with a whisk to incorporate air and make the puree fluffy.
Pass the puree through a fine drum sieve to further lighten and smooth the dish. This can be repeated 2 or 3 times for to make the puree silky smooth.
Taste for seasoning. If not using immediately, place in the top of a double boiler over simmering water. Whisk occasionally to keep smooth. The puree can be further adjusted with hot milk or butter before serving
If you don’t serve the potatoes immediately you can keep them warm for an hour using a double boiler.
Remember because they are so rich you only need a small amount per person.
Source: Joel Robuchon and the website: http://webcache.googleusercontent.com/search?q=cache:http://greenmarketrecipes.com/vegetables/robuchons_mashed_pototoes.htm&hl=en&strip=1