Yukon Gold Potatoes are the best for pureeing. Russets are good for baking and frying.
Place the whole, unpeeled potatoes in a 3-quart sauce pot
and cover by 2 inches with cold water. Slowly bring the water
to a gentle simmer. The potatoes are cooked whole to prevent
them from absorbing the water, and therefore, allowing you
to incorporate more butter and cream. Cook the potatoes
until they are extremely tender when tested with a paring
knife. When ready, turn off the heat. Working one potato at
a time, remove from the water, place on the tamis, split the
potato in half, and press the flesh through the screen using
a stiff bowl scraper, while leaving the skins behind. It is a
good idea to place a sheet of parchment paper underneath
to collect the passed pulp. Once all of the potatoes have
been passed, transfer them to a 4-quart saucepan. Warm the
saucepan over medium-low heat, use a stiff rubber spatula to
incorporate 1/3 of the hot cream into the potatoes, and beat
in a few cubes of butter with the rubber spatula until the butter
is emulsified into the potatoes. Drizzle in a little clarified
butter. Clarified butter adds a more intense butter flavor than
whole butter. Keep adding the cream, butter, and clarified
butter to develop a creamy purée. The ideal pommes purée
should have a milky, creamy appearance. If the purée begins
to look oily with the fat separating from the potatoes, the
emulsion is breaking. To restore the emulsion, you may need
to add hot water periodically, just as you would for mayonnaise
or hollandaise. Additionally, regulate the heat to allow
the butter to be incorporated without losing the emulsion.
You might want to add some crem fraiche to it as well.
Once you’ve achieved your desired texture, season with salt,
transfer to a serving bowl, and top with a pad of butter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 463 | ||
Calories from Fat: 415 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.2g | 62 % | |
Saturated Fat 28.4g | 142 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 150.4mg | 46 % | |
Sodium 114.4mg | 4 % | |
Potassium 299.5mg | 8 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.3g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 463
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