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
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.