Pommes Puree (Potato Puree) 2

Pommes Puree (Potato Puree) 2
Yield
2servings
Yield
2servings
Pommes Puree (Potato Puree) 2
Yield
2servings
Yield
2servings
Ingredients
  • 6oz Yukon Gold potatoespeeled, cut into 1/2 inch chunks
  • 2oz unsalted butter
  • 3/4cup half and half
  • as needed Salt and white pepper
Yield:
Instructions
  1. Prep potatoes by peeling and cutting into 1-inch chunks. Next, place potatoes in strainer and rinse under cold running water until water runs clear. Set aside to drain.
  2. Heat butter, half and half, and 1 teaspoon salt in large saucepan over low heat until butter has melted. Add potatoes, increase heat to medium-low, and cook until liquid just starts to boil. Reduce heat to low, partially cover, and gently simmer until paring knife can be slipped into and out of centers of potatoes with no resistance, 15 to 20 minutes, stirring every 10 minutes. If the liquid in the potatoes gets low add more half and half.
  3. Drain potatoes in fine-mesh strainer set over large bowl, reserving cooking liquid. Wipe out saucepan. Return cooking liquid to saucepan and place saucepan over low heat.
  4. Using a ricer or food mill, pass the potatoes through the food mill or ricer. Next, using a whisk, gradually recombine potatoes and cooking liquid until smooth, 10 to 15 seconds (potatoes should almost be pourable). Season with salt and white pepper to taste, and serve immediately. NOTE: You may not need all of your cooking liquid to get the desired consistency.
  5. When serving, keep the richness in mind. A small dollop on each plate should suffice.