When I first made my own mashed potatoes, I went with a Potato and Oil Purée in my attempt to avoid using fatty ingredients like heavy cream and butter that most recipes required, and instead substituting stock and olive oil. However, I eventually caved because, well, there is clearly a reason why the majority of mashed potato recipes call for dairy products… and that reason is because the results are friggin’ amazing. However, I do think you can cut down the amount of butter this recipe calls for, especially since the serving suggestion even adds a piece of butter for garnish.
This recipe is from Thomas Keller’s Ad Hoc at Home cookbook, which assumes everyone has a food mill or ricer at home. If you don’t happen to have the kind of home kitchen equipped with blowtorches and the like, you may need to improvise with a potato masher or fork or wooden spoon or electric mixer… ad hoc’ing the Ad Hoc if you will.
Purée of Garlic Potatoes (from Ad Hoc at Home)
Yields: 6-8 servings
- 4 lbs large Yukon Gold potatoes, about 2″ in diameter
- Kosher salt
- 2 C heavy cream
- 8 T (1 stick, 4 oz) cold unsalted butter, cut into 8 pieces + a piece of butter for garnish
- 1/4 C Garlic Confit
- Freshly ground pepper
- 1 T minced chives
Put the potatoes in a large pot and cover by at least 2 inches of cold water. Season the water with about 1/4 C salt and bring to a simmer over medium-high heat.
Adjust the heat as necessary to maintain a very gentle simmer, and cook for about 20 minutes, until tender enough to pureé. Drain the potatoes in a colander and let them steam to evaporate excess water for 1 to 2 minutes. Then quickly peel them.
Meanwhile, heat the cream in a heavy saucepan; keep warm.
Set a food mill fitted with the medium blade over a pot. Add about one-quarter of the potatoes, top with 2 pieces of the butter and one-quarter of the garlic confit, and purée. Repeat with the remaining potatoes, butter and garlic in 3 batches. Now, if you don’t have the kind of home kitchen equipped like Thomas Keller’s, you may need to improvise. I have found a combination of a wooden spoon, fork, and electric mixer can do the trick…
The potatoes can be puréed up to 3 hours ahead and held at room temperature.
To serve, warm the potatoes in a saucepan over medium heat. As they heat, whip the cream into the potatoes. Season to taste with salt and pepper.
Transfer to a serving bowl, sprinkle with the chives, and top with a spoonful of butter.