Potato, Botanical Plate from "La Botanique Mise a La Portee De Tout Le Monde"
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La Belle Cuisine - More Side Dish Recipes

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"To cook is to create. And to create well...
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Mashed Potatoes with Four Variations

 

 

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"I have made a lot of mistakes falling in love, and regretted most
of them, but never the potatoes that went with them."

~ Nora Ephron, in "Heartburn"


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La Belle Cuisine

 


"What I say is that, if a man really likes potatoes, he must be a
pretty decent sort of fellow."
~ A. A. Milne

 

Mashed Potatoes with Four Variations


Union Square Cafe Cookbook:
160 Favorite Recipes from
New York's Acclaimed Restaurant

by Danny Meyer and Michael Romano, 1994, HarperCollins

“Who of us can resist the creamy comfort of perfect mashed potatoes? We’ve
found that even the most persnickety diner can be convinced to try almost
any new or unusual dish on our menu – so long as it’s accompanied by
mashed potatoes. These creamy spuds make everything they come in contact
with taste better. A few tips for making perfect, smooth mashed potatoes:
Use a food mill or ricer. A handheld masher will give you lumpy mashed
potatoes and a food processor makes them gummy and tough. Also, mashed
potatoes are never as good as when freshly made. While this recipe explains
how to hold mashed potatoes for up to an hour, they’ll change dramatically
if you reheat them the next day. Once you’ve learned this basic recipe, have
fun with some of the flavored mashed potato variations we offer [following].
Frizzled Leeks provide a sweet-crunchy garnish when sprinkled over these
or any of our mashed potato variations.”

Yields 4 cups, serves 4

2 pounds Idaho potatoes, peeled and quartered
2 teaspoons kosher salt
8 tablespoons (1 stick) unsalted butter
1/2 cup heavy cream
1/2 cup milk
1/4 teaspoon freshly ground white pepper

1. Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt and
cold water to cover. Bring to a boil, lower the heat, and simmer, covered,
until completely tender, about 30 minutes. Test the potatoes by piercing
them with a paring knife – there should be no resistance. Place in a
colander and allows to drain well for several minutes.
2. Combine the butter, heavy cream, and milk in another saucepan and
heat gently until the butter has melted. Keep warm.
3. Working over the saucepan used to cook the potatoes, pass the potatoes through a food mill or a potato ricer. If you have any difficulty, add a
little of the hot milk and butter to the potatoes.
4. To serve, place the potatoes over a low flame and begin adding the
warm milk mixture. Whip the potatoes with a wooden spoon or
spatula while heating. When all the liquid is absorbed, season with
the remaining salt and pepper. Serve piping hot. Mashed potatoes
are best served immediately, but if you are unable to do so, or need
them for another recipe, keep the potatoes hot for up to 1 hour
by placing them in the top of a double boiler, covered, and held
over barely simmering water.
 

Basil Mashed Potatoes

“If you’re lucky enough to have an abundant source of basil in the summer, this recipe is a great way to use it. The bright green basil purée – sort of a cheeseless
pesto – is also wonderful stirred into soups, mixed into salad vinaigrettes, or
spooned over pizza. Prepared and stored properly, the purée will keep for weeks.
Just make sure to start with very dry basil and transfer to a clean, dry jar. Top
with a 1/8-inch layer of olive oil, cover tightly, and refrigerate.”

Serves 4

2 tablespoons pine nuts
1/4 cup extra-virgin olive oil
3 medium garlic cloves, peeled and sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups basil leaves, washed and
dried (2 ounces)
4 cups Mashed Potatoes

1. In a blender, combine the pine nuts, extra-virgin olive oil, garlic, salt,
and pepper; purée. With the motor running, add the basil leaves and
continue to purée until smooth.
2. Add the basil purée to the warm mashed potatoes and, over low
heat, stir with a wooden spoon until the purée is completely
incorporated and the mixture is piping hot. Serve.
 

 Roast Tomato Mashed Potatoes

“Here’s another spin on the basic mashed potato recipe, this time using
slow-baked, oven-dried plum tomatoes to add a potent tomato flavor. Try
these with lamb, chicken, veal scaloppine, broccoli rabe, and garlic-
simmered artichokes.”

Serves 4

1/2 pound Oven-Dried Tomatoes, drained
4 cups Mashed Potatoes

1. In a food processor, purée the oven-dried tomatoes to a nearly
smooth consistency.
2. Add the tomato purée to the warm mashed potatoes and, over low
heat, stir with a wooden spoon until the tomatoes are completely
incorporated and the mixture is piping hot. Serve.
 

Eggplant Mashed Potatoes

“This unusual mashed potato variation accompanies our grilled marinated
Filet Mignon of Tuna. It’s also great with lamb, pork, chicken, or fish
dishes accented with Asian spices.”

Serves 4

2 medium eggplants (about 2 pounds total), peeled
1/4 cup olive oil
1 teaspoon salt
Freshly ground black pepper
1 tablespoon sesame oil
1 teaspoon minced garlic
1 tablespoon peeled and grated ginger
1 tablespoon tahini
2 tablespoons soy sauce (preferably tamari)
2 cups Mashed Potatoes
1 recipe Frizzled Leeks, optional

1. Preheat the oven to 400 degrees F.
2. Cut the eggplant in half lengthwise, then slice each half lengthwise
into thirds. Keep the slices together. Slice across the halves at
1/2-inch intervals. With a wide spatula, transfer the cut eggplant
to a lightly oiled roasting pan. Drizzle evenly with 3 tablespoons
of the olive oil and season with salt and pepper. Cover with foil
and roast in the oven for 45 minutes. The cooked eggplant should
be very tender and soft to the touch. Purée in a food processor
until smooth.
3. In a medium sauté pan, heat the remaining olive oil and the sesame
oil over a low flame. Add the garlic and ginger and cook for 3 to 4
minutes. Add the eggplant purée, tahini, and soy sauce; cook for 10
minutes longer. Stir in the warm mashed potatoes and heat tho-
roughly. Add pepper and serve piping hot.
 

Fennel Mashed Potatoes

“We love the fennel mashed potatoes served with firmly textured seafood
such as lobster, scallops, monkfish, tuna, and swordfish. Or, served with
lamb, try shaving some fresh Parmigiano Reggiano over the top and
finish with a few drops of good olive oil.”

Serves 4

2 pounds Idaho potatoes, peeled and quartered
2 teaspoons kosher salt
2 cups sliced fennel, bulb and top
1/2 cup milk
1/2 cup heavy cream
8 tablespoons (1 stick) unsalted butter
1 teaspoon Pernod
1/4 teaspoon freshly grated white pepper

1. Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt
and cold water to cover. Bring to a boil, lower the heat, and simmer,
covered, until completely tender, about 30 minutes. Drain.
2. In a saucepan, combine the fennel, milk, cream, and butter. Simmer, covered, until tender, about 30 minutes.
3. Pour the fennel and its cooking liquid into a blender or processor,
cover, and purée, adding 1 teaspoon Pernod.
4. Working over the saucepan you used for the potatoes, pass the potatoes
through a food mill or a potato ricer. If you have any difficulty, add a
little of the hot fennel purée to the potatoes.
5. To serve, place the potatoes over a low flame and begin adding the warm fennel purée. Whip the potatoes with a wooden spoon or spatula while
heating. When all the purée is incorporated, season with the remaining
salt and white pepper. Serve piping hot.
 

Featured Archive Recipes:
Chèvre-Rosemary-Garlic Mashed Potatoes
Golden Mashed Potatoes with Parsnips and Parsley
Parmesan Mashed Potatoes
Roasted Garlic and Buttermilk Mashed
Potatoes (Commander's Palace)

 

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