Thomas Keller's Puree of Garlic Potatoes
These are our basic potatoes - simmered, then passed through a ricer or a food mill with butter and garlic confit. It's important to cook the potatoes gently, just at a simmer, so the other layer doesn't disintegrate. They go well with the Buttermilk Fried Chicken (from Ad Hoc at Home page 16) as well as many other things, from the Sautéed Chicken Breasts with Tarragon (from Ad Hoc at Home page 27) to the Braised Beef Short Ribs (from Ad Hoc at Home page 41) or a big meaty fish such as monkfish.
- 4 pounds Yukon Gold potatoes about 2 inches in diameter
- Kosher salt
- 2 cups heavy cream
- 1 stick unsalted butter cold, cut into 8 pieces (plus another piece for garnish)
- ¼ cup Garlic Confit (see separate recipe)
- Freshly ground black pepper
- 1 Tbsp minced chives
- Put the potatoes in a large pot and cover by at least 2 inches of cold water. Season the water with about ¼ cup of salt and bring to a simmer over medium-high heat.
- Adjust the heat as necessary to maintain a very gentle simmer, and cook for about 20 minutes, until tender enough to puree.
- Drain the potatoes in a colander and let them steam to evaporate excess water for 1 to 2 minutes. Then quickly peel them.
- Meanwhile, heat the cream in a heavy saucepan: keep warm.
- Set a food mill fitted with the medium blade over a pot. Add about one-quarter of the potatoes, top with 2 pieces of the butter and one-quarter of the garlic, and puree. Repeat with the remaining potatoes, butter and garlic in 3 batches. (The potatoes can be pureed up to 3 hours ahead and held at room temperature.)
- To serve, warm the potatoes in a saucepan over medium heat. As they heat, whip the cream into the potatoes.
- Season to taste with salt and pepper. Transfer to a serving bowl, sprinkle with chives, and top with a spoonful of butter.