Garlic-Scented Potato Puree
At the Woodland House, where the renowned French cooking school and culinary boutique The Cook’s Atelier is located, mother-daughter proprietors Marjorie Taylor and Kendall Smith Franchini try to grow at least two types of potatoes each year. The red-skinned Désirée variety is used to make this super-smooth potato puree, while the blonde Charlotte kind is preferred when they want the potatoes to retain some firmness once cooked, as in their Gratin Dauphinois. In the middle of the summer, when the potatoes are ready to harvest, they make a family event of it, marveling at how much can grow underground and out of sight. When they pack them into burlap sacks and store them in the cellar, it always feels like plenty of potatoes, but reliably, they run out midwinter and pledge to grow more the next year. This recipe is included in their second cookbook, French at Heart.
Ingredients:
- 3 lb. (1.4 kg) Désirée or Yukon Gold potatoes (12 to 15 medium)
- Fleur de sel and freshly ground pepper
- 1 1/2 cups (12 fl. oz./355 ml) heavy cream
- 3 garlic cloves, smashed
- 20 Tbs. (2 1/2 sticks) (10 oz./285 g) unsalted European-style butter, cut into 1/2-inch (12-mm) cubes
- Small handful of fresh flat-leaf parsley leaves (optional), finely chopped
Directions:
Peel the potatoes and cut them into roughly 1-inch (2.5-cm) pieces. Place them in a large saucepan and cover with cold water. Add 1 Tbs. salt and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes. Drain.
Meanwhile, in a small saucepan over medium heat, bring the cream and garlic to just under a boil. Remove from the heat and let steep for 5 to 10 minutes to infuse the warm cream with the garlic. Strain and discard the garlic.
Heat a medium saucepan with about 1 inch (2.5 cm) of water in the bottom and bring the water to a gentle boil. Select a heatproof bowl large enough to balance over the pan without touching the water. Using a ricer or a food mill, puree the cooked potatoes into a separate large bowl. Using a large tamis, press the riced potatoes through the tamis screen into the heatproof bowl, making the potatoes very smooth. Set the bowl of potatoes over the boiling water, making sure the bottom of the bowl is not touching the water. Add the butter and stir until incorporated. Gradually add the cream, stirring gently to incorporate and adding only enough to reach the desired creamy consistency. Season with salt and pepper and serve with chopped parsley. Serves 6 to 8.
Adapted from French at Heart by Marjorie Taylor and Kendall Smith Franchini (Abrams Books, 2025)
Recommended Products
-
$40
-
$420
-
$16.95
-
$22.95
-
Sugg. Price $254.95 Our Price $199.95
(14)
-
$59.95
(27)
-
$159.95
(53)
-
$49.95
-
$39.95
-
$59.95
