Saturday, November 13, 2010

THOMAS KELLER'S WHIPPED POTATOES

For those of you who are not familiar with Thomas Keller, you owe it to yourself to look at his work as a chef. For a previous post visit here.  The recipe that follows is for Chef Keller's Whipped Potatoes. ENJOY!

THOMAS KELLER’S WHIPPED POTATOES:

INGREDIENTS
.                 4 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
.                 1 1/2 sticks (6 ounces) unsalted butter, cut into small cubes
.                 1 cup heavy cream
.                 Salt and freshly ground white pepper
.                 2 tablespoons snipped chives

DIRECTIONS              Put the potatoes in a large pot, cover with water and bring to a boil. Simmer over moderate heat until tender, about 25 minutes. Drain and return the potatoes to the pot. Cook over moderate heat for 1 minute, shaking the pot to dry the potatoes.
In a large saucepan, melt the butter in the cream. Working over the saucepan, pass the hot potatoes through a ricer or food mill. Stir with a wooden spoon until light and fluffy. Season with salt and pepper and stir in the chives.

See you soon,
Teresa
xoxo


Week In Review

0 comments:

Post a Comment