yields 12 servings
INGREDIENTS
2 lbs. Idaho potatoes, peeled and cut into eighths
2 lbs. Yukon Gold potatoes, peeled and cut to similar sizeof Idaho potatoes
1 tsp. plus 1 Tb. sea salt
3/4 cup unsalted butter
1 1/4 cups heavy cream or whole milk
Pinch of white pepper
Garnish: Thinly sliced fresh chives, or basil sliced into thin ribbons
TIP: Heat is vital. When the potatoes are finished cooking, immediately drain and mash them while hot, says Gray. “Usually people get sidetracked and the potatoes get cold,” he says. “Have your cream and butter heated and ready to add in right then. Stir to incorporate. And be OK with a few lumps. If you overstir or let the potatoes cool before mashing, they’ll be gluey.”
INSTRUCTIONS
1) Place cut potatoes in a 6-quart saucepan and cover with cold water. Add 1 tsp. sea salt, cover and bring to a simmer. Cook for 20 minutes.
2) Meanwhile, in a small saucepan over low heat, melt butter with cream, 1 Tbsp. sea salt and a pinch of white pepper.
3) When potatoes are cooked thoroughly (remove a piece and taste to ensure tenderness), drain in a colander. While still hot, pass potatoes through a food mill with a medium sieve attachment, or through a potato ricer, and put back into the hot pot in which they were cooked.
4) Slowly pour the warm butter-cream mixture into the potatoes; incorporate gently with a wooden spoon. Taste, and adjust seasoning. Garnish with fresh chives or basil. Serve immediately. Makes 9 cups.
Recipe by Chef Tom Gray