Potato Puree
You’ll be hard-pressed to find a more velvety and lush mashed potato dish than this one, created by Tyler Florence, chef/owner of San Francisco’s modern American steakhouse, Miller & Lux. This irresistible potato dish is an ideal accompaniment to Florence's chateaubriand.
Ingredients:
- 2 lb. (1 kg) Yukon Gold or other yellow potatoes, peeled and roughly chopped
- 4 garlic cloves
- Kosher salt and freshly ground pepper
- 1 1/4 cups (10 fl. oz./310 ml) heavy cream
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 1 bunch fresh chives, minced
- Extra-virgin olive oil for drizzling
Directions:
Put the potatoes and garlic in a pot of cold salted water. Bring to a simmer over medium-high heat and cook until the potatoes are tender, 10 to 12 minutes. Drain the potatoes and garlic. Set aside. Wipe out the pot.
In the same pot used for the potatoes and garlic, combine the cream and butter, set over medium-low heat and bring to a simmer, stirring occasionally, until the butter melts. Remove from the heat.
Pass the potatoes and garlic through a potato ricer into the pot with the cream and butter. Using a whisk, gently fold everything together. Season to taste with salt and pepper.
If you don’t have a ricer, transfer the drained potatoes and garlic to the pot with the cream and butter. Mash them with a whisk or potato masher or use a handheld electric mixer to incorporate them.
Transfer the potatoes to a serving bowl. Garnish with the minced chives and drizzle with extra-virgin olive oil. Serve hot. Serves 4.
Courtesy of Tyler Florence, Chef, Author and Television Host
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