Photograph: Kevin Pang

I served these with my umami beef rib roast for Christmas dinner, and my spouse, who considers herself a spuds aficionado and isn’t liable to hyperbole, instructed me these had been the very best mashed potatoes she’s ever tasted. I’ll say the identical.

However the actual Christmas miracle was how these potatoes fared 24 hours later. Not like different mash we’ve made, these potatoes remained gentle and fluffy, as a substitute of gummy and clumpy.

I can’t take credit score for this recipe; I simply mixed strategies from two trusted sources and used an extreme quantity of butter. The primary approach got here from The Full America’s Check Kitchen TV Present Cookbook (the e-book we use most in our kitchen). In its “Final Creamy Mashed Potatoes” recipe (pg. 585), the potatoes are sliced into rounds and rinsed in a colander to assist scale back floor starch. This, because the e-book acknowledged, “helped intensify their creamy texture with out making them gluey.”

The second approach was from Joel Robuchon, thought-about by many because the world’s biggest residing chef. Robuchon turned well-known on the power of 1 dish—his “pommes puree” mashed potatoes, which actually needs to be referred to as potato-flavored cream. His methodology vigorously whipped chilled cubes of butter (plenty of it) into potatoes earlier than incorporating warmed heavy cream. Robuchon achieved that velvet texture by urgent boiled potatoes by way of a meals mill, which most residence cooks don’t personal. However one may adequately recreate that silkiness by utilizing a potato ricer, or you probably have plenty of time in your fingers, urgent it by way of a fine-mesh sieve. My contribution to this recipe was minimal: Including contemporary chives and a beefy gravy, although these potatoes are so dang good you don’t want both. However in case you’re gilding lilies you would possibly as effectively commit all the way in which.

Upon tasting this, my spouse stated: “That is the kind of mashed potatoes served to wealthy individuals.” Behold: Millionaire Mashed Potatoes, for princes and paupers alike.

Millionaire Mashed Potatoes3 lbs. Yukon Gold potatoes, peeled and reduce to 1/2-inch rounds1 half of sticks butter, cubed and chilled1 cup heavy whipping creamChivesSalt and pepper

Peel your potatoes and reduce them into rounds 1/2-inch thick. In a colander, run chilly water and scrub off—as greatest you possibly can—the starchy floor along with your thumbs. Toss these right into a pot of chilly water, sufficient to submerge the potatoes with an additional inch of water. Flip the warmth to excessive and produce to a boil. Set a timer for 30 minutes. At the moment, take 1 half of sticks of butter from the fridge and dice them. Place butter right into a bowl and again into the fridge. In a separate sauce pot, heat heavy cream over very low warmth.

Images: Kevin Pang

Your potatoes will completely be cooked after 30 minutes (to be further certain, pierce with a knife—it ought to slide in with no resistance). Empty over a sink again into the colander (watch out!). You’ll now press these potatoes by way of a ricer again into the waterless-but-still-hot pot. As soon as carried out, add the chilled dice butter in three batches, whipping the potatoes with a big steel spoon vigorously. Sprinkle in salt and pepper to style. Slowly pour within the warmed cream, and preserve whipping with the spoon. You might select to not add the total cup of cream, however I like my potatoes ethereally fluffy. Sprinkle on contemporary chives, add gravy in case you need (see recipe beneath), and serve instantly.

Additional Umami Beef Gravy

1 heaping Tbsp. butter1 heaping Tbsp. flour1 half of cup water1 half of tsp. Higher Than Boullion roasted beef baseA few dashes Maggi seasoning (or soy sauce)Just a few dashes Worcestershire sauceBlack pepper

In a saucepan, add water and beef base and heat over medium warmth. Pour inventory right into a Pyrex cup and put aside as you make the roux. Persevering with on medium warmth, whisk butter and flour collectively for Three-Four minutes within the saucepan, till it bubbles and turns a deep blonde. Slowly add the warmed beef inventory into the roux, whisking vigorously to make sure no lumps. Hold whisking. Should you’d like your gravy a bit thicker, don’t add all of the inventory. Add just a few dashes every of Maggi seasoning and Worcestershire sauce, and some grinds of black pepper. Whisk some extra.

For extra gravy concepts, watch The Takeout’s video collection Good Gravy!

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