Post by nutsberryfarm 🏜 on Nov 10, 2017 3:30:45 GMT
going to try this for t-giving. sounds really fancy, but easy to make! 
www.seattletimes.com/life/food-drink/all-about-the-sides-seattle-top-chefs-share-their-recipes-for-thanksgiving-favorites/
Pommes de Terre Robuchon
“These are mashed potatoes turned up to 11! The waxy fingerling potatoes, cooked in their jackets then passed through a food mill to make a fine purée, are deep and dense rather than fluffy and airy, and super-luxurious, loaded up with butter and cream. They go with any holiday favorite, from roast beef to turkey to lamb.”
Makes 4 servings
2 pounds La Ratte fingerling potatoes (or other small, waxy variety), scrubbed
4 tablespoons kosher salt, divided
1 cup (2 sticks) unsalted butter, at room temperature
1 cup heavy cream
1 tablespoon minced chives, for finishing
1. In a large saucepan, cover the potatoes with cold water. Add 3 tablespoons of the kosher salt. Bring the water to a boil and simmer the potatoes until tender.
2. Drain the potatoes and pass them through a fine-mesh food mill or ricer into a large bowl. Once nearly all of the potatoes have been passed through the mill, add the butter with the remaining potatoes to be passed through with them.
3. Heat the cream in a large heavy-bottomed saucepan over medium heat. Add the mashed potatoes and heat through, stirring frequently. When the cream is fully incorporated, adjust the seasoning with the remaining tablespoon salt. The potatoes should have a thoroughly puréed consistency.
4. Transfer the potatoes to a bowl and smooth, and using the curved edge of a small rubber scraper or spatula, feather the top. Sprinkle with the chives and serve.
— From “Lark: Cooking Wild in the Northwest,” by John Sundstrom
www.seattletimes.com/life/food-drink/all-about-the-sides-seattle-top-chefs-share-their-recipes-for-thanksgiving-favorites/
Pommes de Terre Robuchon
“These are mashed potatoes turned up to 11! The waxy fingerling potatoes, cooked in their jackets then passed through a food mill to make a fine purée, are deep and dense rather than fluffy and airy, and super-luxurious, loaded up with butter and cream. They go with any holiday favorite, from roast beef to turkey to lamb.”
Makes 4 servings
2 pounds La Ratte fingerling potatoes (or other small, waxy variety), scrubbed
4 tablespoons kosher salt, divided
1 cup (2 sticks) unsalted butter, at room temperature
1 cup heavy cream
1 tablespoon minced chives, for finishing
1. In a large saucepan, cover the potatoes with cold water. Add 3 tablespoons of the kosher salt. Bring the water to a boil and simmer the potatoes until tender.
2. Drain the potatoes and pass them through a fine-mesh food mill or ricer into a large bowl. Once nearly all of the potatoes have been passed through the mill, add the butter with the remaining potatoes to be passed through with them.
3. Heat the cream in a large heavy-bottomed saucepan over medium heat. Add the mashed potatoes and heat through, stirring frequently. When the cream is fully incorporated, adjust the seasoning with the remaining tablespoon salt. The potatoes should have a thoroughly puréed consistency.
4. Transfer the potatoes to a bowl and smooth, and using the curved edge of a small rubber scraper or spatula, feather the top. Sprinkle with the chives and serve.
— From “Lark: Cooking Wild in the Northwest,” by John Sundstrom