Pomme Puree (Mashed Potatoes)

This side-dish might sound pretty fancy, but it's pretty easy to make. Basically, it's mashed potatoes... but taken to the next level like only the French can do. Rich and decadent, creamy, buttery smoothness. Shamelessly swiped from one of Gordon Ramsay's masterclasses, with a few changes to make it easier to follow. Yeah, he's not perfect when it comes to directions.

But I think the most important part of this recipe isn't the ingredients--it's the tools. If you've never used a potato ricer before, I strongly recommend you get one. They're cheap, easy to use and make for the creamiest, smoothest mashed potatoes outside of a restaurant. They're a real chef's secret so I've included a picture of one above.

So basically, this recipe is in three easy parts. First we create an infused cream and then we cook the potatoes and combine with the cream. Easy!

Ingredients

• Infused Cream:
• 1.5 cups Thickened Cream
• 1 tspn Nutmeg
• 2 Bay Leaves
• 6 Garlic Cloves
• Salt and Black Pepper to taste
• Potatoes:
• 3 large or 6 small Waxy Potatoes, peeled and diced
• 1 tblspn Salt, plus more to taste
• To Combine:
• 0.25 cup Unsalted Butter, cubed and chilled
• 0.25 cup Scallions, thinly sliced
• 0.5 bunch Chives, thinly sliced
• 1 tblspn Extra Virgin Olive Oil

Method

1. Infused Cream:
2. In a medium saucepan over medium heat, add the cream, nutmeg, bay leaf, and garlic. Bring to a boil and reduce the cream by one fourth. This should take 3 to 5 minutes. Season lightly with salt to taste.
3. Strain the cream through a sieve into a small saucepot to keep warm. Smash the garlic into the sieve to expel as much flavor as possible.
4. Potatoes:
5. Put the diced potatoes into a medium saucepot. Add enough cold water to just completely submerge the potatoes. Cover and bring to a boil over medium-high heat. Add 1 tablespoon of salt.
6. Turn heat down to medium-low and bring to simmer. Cook 7 to 8 minutes, or until a diced potato can easily be smashed on a cutting board by the back of a spoon. Be sure not to let the water come back to a boil or you will end up with watery, mushy potatoes.
7. Pour the cooked potatoes into a strainer and allow to drain for 30 seconds to fully release excess water, then add back into the saucepot. Cover and bring to medium heat to let the potatoes steam for 1 to 2 minutes.
8. To Combine:
9. Scoop cooked potatoes into a ricer and press over a medium-sized bowl. Slowly fold a third of the infused cream into the riced potatoes with a soft spatula. Lightly whip the potatoes and add another third of the infused cream. Fold in a few knobs of cubed butter at a time until all of the butter is incorporated. Whip the potato mixture and taste for seasoning. Add more salt and/or infused cream if needed.
10. Finally, fold in the sliced scallions. This puree should be aerated, light, fluffy, and able to run off the side of a spoon or rubber spatula.
11. Spoon the puree into two 16-ounce serving bowls or use as a component in a plated dish. Sprinkle a generous amount of chives over the top of the potatoes and finish with a drizzle of extra virgin olive oil.