Chef Jamie's Mashed Potatoes - WSMV News 4

Chef Jamie's Mashed Potatoes

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Pureed Potatoes

Purée de Pommes de Terre

1.5 kilos (approximately 3 lbs.) potatoes, Russet or Yukon Gold peeled and cut into 1” cube

Water to cover

Kosher salt

115 grams (approx. 1/4 cup / 1 stick) unsalted butter room temperature.

250 ml heavy cream (1 cup + 2 TBS) heated to simmer.

30 ml GOOD olive oil

  1. Place potatoes in large saucepan cover with water, drain and cover with water by approximately 1/2 – 1 inch.
  2. Cover pan and bring water to rolling boil.  Salt water aggressively (should taste almost like sea water) cover, lower heat to simmer and cook until tender.
  3. Drain thoroughly and return pan to heat, cook until all water is evaporated.
  4. Pass potatoes thru food mill, or ricer – then thru a tamis* - it’s important to work quickly at this point – see note.
  5. Return puree to pan and using a rubber spatula work in butter.
  6. Whisk in cream, and continue whisking until puree is extremely light and fluffy.
  7. Add olive oil, taste and adjust seasoning.  You may also add a small amount of lemon zest (no more than 1/4 of lemon) at this point.
  8. Bon Appétit!

*Tamis – A fine mesh strainer used for finishing puree’s, sauces, etc.  Sold in some kitchen supply stores as a “flour sifter”.

Classic Mashed Potatoes

Using same ingredients as above (omitting olive oil), follow steps 1 – 3.   Instead of passing potatoes thru food mill / ricer, mash potatoes using a hand held “potato masher”.  Fold in butter & cream & serve.  My Grandmother always used evaporated milk in lieu of heavy cream.

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