4.4: Potatoe Recipes

Alton Brown's Mashed Potatoes

Makes 4 to 6 Servings

Recipe

Ingredients:

• 2 pounds Yukon gold potatoes
• 1/2 cup heavy cream
• ounces unsalted butter, cut into pieces
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Procedure:

1. Peel the potatoes and cut into uniform 1/2-inch pieces.
2. Place into a 4-quart saucepan and cover with cold water by at least 1-inch. Cover, set over high heat and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes. Drain in a colander.
3. Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted.
4. Remove from the heat and set a food mill fitted with the smallest die, on top of the pot.
5. Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine.
6. Taste and adjust the seasoning, if necessary. Serve immediately.

Basic Mashed Potatoes

Makes about 6 servings

*fresh herbs, cream cheese, other grated cheese, baby spinach can be added to this basic recipe

Recipe

Ingredients:

• 2 ½ pounds mealy potatoes (like russets)
• 2 teaspoons salt (or more to taste)
• 2 ounces (1/4 cup) melted whole butter
• ounces (1/2 cup) whole milk (warmed with the butter)
• Salt and white pepper to taste
• Garnish of minced parsley or chives

Procedures:

1. Wash and peel the potatoes.
2. Cut into large dice (uniform size).
3. Place the potatoes in a pot, cover with water and season the water with two teaspoons of salt. Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are tender. DO NOT OVER COOK THE POTATOES. Test for doneness with the tip of your paring knife.
4. Drain the potatoes well in a colander set in the sink. Transfer the potatoes to a bowl of an electric mixer fitted with wire whip.
5. Whip the potatoes for 30 to 45 seconds. Scrap the sides and bottom of the bowl and whip for another 15 seconds – or until they are smooth and free of lumps.
6. Add the butter and milk and season with salt and pepper. Whip on low speed to incorporate, scraping the bottom and sides of the mixing bowl.
7. Adjust seasonings if necessary before serving.
8. Garnish the plate.

*The secret is to work quickly when whipping the potatoes so that the potato mixture does not get cold.

*Note: after adding the butter and milk, if you think it is too dry, add more milk.

Duchesse Potatoes

Makes about 6 servings

Recipe

Duchesse potatoes are often used to decorate platters for buffets, or for tableside preparation for chateaubriand (a recipe of a particular thick cut from the tenderloin, which according to Larousse Gastronomique, was created by personal Chef Montmireil for Francois Rene Chateaubriand, the author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State for two years.)

Ingredients:

• 2 pounds mealy potatoes (like Russets)
• 1 ounce (2 tablespoons butter)
• Pinch of nutmeg
• Salt and freshly ground black pepper
• 1 egg
• 2 egg yolks
• Clarified butter

The trick to this recipe is to work quickly to get the potato mixture into the piping bags before the mixture gets cold.

Procedures:

1. Preheat the oven to 375 degrees.
2. Peal and quarter the potatoes. Place them in a pot large enough to accommodate them loosely. Add water to cover and season the water with salt.
3. Bring to a boil, then reduce the heat to medium, cover the pot, and cook until fork-tender.
4. Drain and immediately turn them out onto a sheet pan lined with parchment paper (spread evenly) to allow the moisture to evaporate.
5. While still warm, press the potatoes through a grinder or food mill (ricer).
6. Blend in the butter (warmed slightly) and season with nutmeg, salt and pepper.
7. Mix in the eggs and egg yolks, blending well.
8. Transfer the potato mixture to a piping bag fitted with a large star tip.
9. Line a sheet pan with parchment paper and pipe single portion spirals onto the parchment paper.
10. Brush with clarified butter and bake until the edges are golden brown, 8 to 10 minutes.

Gnocchi Al Pesto (Potato Dumplings with Pesto)

PLEASE CHECK OUT THESE VIDEOS (FOR TECHNIQUE – NOT RECIPE) ON MAKING POTATO GNOCCHI
https://www.youtube.com/watch?v=NCTGmbAnn44
https://www.youtube.com/watch?v=_47FQRlGy9w

Recipe

To make the gnocchi:

• 3 pounds potatoes Russet (small russets work best)
• 2 cups all-purpose flour
• 1 large egg
• 1/8 teaspoon salt

1. Put in a large pot. Add cold water and fill pot so that water fills about 1 inch above potatoes.
2. On medium-high heat, bring to a boil and cook until potatoes are fork-tender.
3. When the potatoes are cooked, remove them from the water but reserve the water. (You will use it to boil gnocchi) and immediately peel and pass through a potato ricer.
4. Place riced potato on a clean counter surface. Sprinkle flour all over potato. Make a well in the center of the potato and flour mixture. Place egg in center of well. Using a fork, scramble the egg and blend into potato and flour mixture. Once egg is mixed it, use your hands to incorporate the rest of the potato and flour mixture until a smooth ball forms.
5. Cut dough in 8 sections. Grabbing one section at a time, roll into a long log, about 2 feet long. Cut log into 1-inch pieces. Roll each piece into an oval to form the dumpling. Repeat with 7 other sections. Add a little flour to surface if the dough gets too sticky.
6. Boil (in the reserved water) gnocchi until it floats to the top (about 1 minute). Do not over-crowd the pot with gnocchi. Only place enough dumplings to make one layer of gnocchi.

While potatoes boil, you can work on making the pesto (see instructions below).

To make the pesto cream sauce:

• 3/4 cup fresh basil leaves
• 3/4 cup Parmesan cheese freshly grated
• 3 tablespoons pine nuts
• 2 garlic cloves
• 1/3 cup extra virgin olive oil
• 1/2 cup heavy cream
• 2 tablespoons butter
• Kosher salt and freshly ground black pepper

1. Toast the pine nuts and garlic (still in peel) in a small non-stick skillet over medium heat for 1 minute.
2. Remove garlic. Continue toasting pine nuts until they get golden brown, about 2 more minutes. Be careful! Pine nuts toast quickly so you must watch them closely.
3. Remove the garlic from peel and place into food processor with basil leaves, Parmesan cheese, pine nuts, and salt and pepper to taste. Begin processing, drizzling in olive oil while it mixes. Set aside.
4. Add cream and salted butter to small saucepan over medium-low heat and bring to a simmer,
5. Add pesto and whisk to blend. Heat through for a minute or so until hot.
6. To serve, arrange half of the cooked gnocchi to a medium-size skillet with the pesto sauce.
7. Gently stir together and cook until warm, about 2 minutes. Serve warm.

***You will have excess gnocchi – we can use it for another dish.

Gratin Dauphinoise

Makes 8 to 10 servings

Recipe

Ingredients:

• 3 pounds russet potatoes
• 3 to 4 tablespoons butter (softened)
• Salt and white pepper
• Pinch of nutmeg
• ½ pound (8 ounces) grated Gruyere cheese
• 2 cups (24 ounces) half-and-half
• 3 egg yolks

Procedures:

1. Preheat the oven to 350 degrees.
2. Peel the potatoes and thinly slice using a mandolin. (Put the potatoes in a bowl of water to prevent discoloration.)
3. Generously butter a baking dish (ask Chef – these are in her office).
4. Arrange the potatoes in the baking dish in a single layer. Season with salt, white pepper and a pinch or two of nutmeg. Sprinkle with a thin layer of cheese.
5. Repeat the process with the potatoes, salt, pepper, nutmeg and cheese. *Reserve about 1/3 of the cheese and set aside.
6. Heat the half-and-half to a simmer.
7. Whisk the egg yolks together in a bowl, then gradually add to the half-and-half, whisking constantly.
8. Pour the mixture over the potatoes and sprinkle with the remaining cheese.
9. Bake until the potatoes are tender and golden brown, 30 to 45 minutes.

Potato Onion Upside Down Pie

Makes 4 servings

Recipes

Ingredients:

• 2 1/2 tablespoons butter
• sprigs thyme, strip the leaves from the stems
• 1 large onion, sliced somewhat thickly (a tad more than 1/4 inch thick) (keep the onions together – do NOT separate into rings)
• 1 pound red potatoes, washed and very thinly sliced
• 2 tablespoons olive oil
• Sea salt and freshly ground black pepper
• 2 cup grated gruyere
• 1/2 cup crumbled feta
• 1 cup grated mozzarella

Procedures:

1. Preheat oven to 400 degrees.
2. Melt the butter in a 9-10 inch cast-iron skillet over medium heat. Add the thyme and onion and cook for 5 minutes, being careful not to break up the onion.
3. Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.
4. Arrange the potato mixture gently on top of the onions in the skillet.
5. Transfer the skillet to the oven, and bake for 45 minutes or until golden brown and cooked through.
6. Turn upside down on a serving platter to serve.