Anyone watching this year's Top Chef? Scored the Mashed Potato Recipe

T

traca

Well-known member
from the Thanksgiving episode. The judges went crazy over these potatoes. Note: potatoes went through a food mill AND sieved.

Elizabeth Binders Potato Puree

Serves 6-8

Ingredients:

2 # Yukon gold / German butterball potatoes, peel and half or cube

1 # unsalted European styled butter, cube

1⁄4 cup cream

Kosher salt, to taste

fresh finely ground white pepper

Method:

Bring potatoes to a boil in an 8-qt. pot of salted water. Reduce to a gentle simmer and cook until tender, about 25 - 30 minutes. Drain potatoes.

Pass potatoes through a food mill. Then pass milled potato through a tamis / drum sieve. Meanwhile, bring milk to a boil in a 1-qt. saucepan; remove from heat, cover, and set aside.

Place potato back in a 4-qt. saucepan set over medium-low heat. Using a flat wooden spoon / rubber spatula, turn potatoes frequently until they take on a drier, fluffier consistency, 2–3 minutes.

Reduce heat to low. Working in batches, vigorously stir in the butter until mixture is creamy. Whisk in warmed cream, season potatoes with salt and white pepper, and transfer them to a warm serving bowl. Enjoy Lizzie xxx

 
Something happened to my potatoes this year

I use Yukon Gold. I did the usual boiling, draining, putting through the ricer. Then added butter, coarse sea salt, white pepper, a little cream and mashed away. The were fine for our dinner but the next day that had separated. Hard to explain, but no longer that mashed consistency.

 
Is that one POUND of butter per two pounds of potatoes?

Dang, I mean I like butter and all and I love good mashed potatoes, but "puree" that is 1/3 butter by weight? Jiminey Christmas!

And puree to me sez you gotta eat this from a bowl with a spoon?

Really rich, really thick potato soup?

 
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