Saturday, November 13, 2010


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!


.                 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,

Week In Review
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quintessence said...

Believe it or not, this is very similar to how I make mine - except I use black not white pepper. I'm sure his are sublime compared to my pedestrian version but at least I know I'm on the right track

Anonymous said...

You know they are going to be good with heavy cream and chives! Yum! My kids love mashed potatoes! xo

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