Puree of Garlic Potatoes

All of my travel, expense reports, and projects are done for the year. I can finally sit back and relax. I suppose I could wax poetic on mashed potatoes. I could bore you with the history of, different preparations of, and overall goodness of the potato.

I love mashed potatoes.

The pat of butter is totally unnecessary - leave it off. I messed up this picture by making it the focal point.


Puree of Garlic Potatoes
by Thomas Keller for Ad Hoc at Home

• 4 pounds large Yukon potatoes, about 2 inches in diameter
• Kosher salt
• 2 C heavy cream
• 8 Tbsp (1 stick; 4 ounces) cold unsalted butter, cut into 8 pieces
• 1/4 C Garlic Confit see post here
• Freshly ground black pepper
• 1 Tbsp minced chives

1. 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 of salt and bring to a simmer over medium-high heat.

2. Adjust the heat as necessary to maintain a very gentle simmer, and cook for about 20 minutes, until tender enough to puree. Drain the potatoes in a colander and let them steam to evaporate excess water for 1 to 2 minutes. Then quickly peel them.

3. Meanwhile, heat the cream in a heavy saucepan; keep warm.

4. Set a food mill fitted with a medium blade over a pot. Add about one-quarter of the potatoes, top with 2 pieces of butter and one-quarter of the garlic, and puree. Repeat with the remaining potatoes, butter, and garlic in 3 batches. (The potatoes can be pureed up to 3 hours ahead and held at room temperature.)

5. 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.