Page 10 - ClubLife Weekly 102621

CHEF'S CHEF'S
CORNER
CORNER

World's Best

Mashed Potatoes

cont'd

4lb Yukon Gold Potatoes

1 ½ Pounds unsalted butter, cut into ½ inch cubes and kept cold

½ Cup of Heavy Cream, hot

Kosher Salt

Scrub the potatoes clean. Add them to a stockpot and cover with cold water. Season the

water with salt. As salty as the sea. Bring to a boil and then immediately lower the

temperature to a medium simmer. Cook for 20 -25 minutes or until a knife can easily pierce

the potatoes. Drain the potatoes and peel them. Dry out the stockpot and set it over low

heat. With the aid of a food mill or ricer, process the potatoes back into the stockpot.

You can also mash them through a colander with a spoon. With a spoon, stir the potatoes

for a few minutes to remove moisture. When you see the steam dissipate, it’s time to start

adding in the cold butter. Add a little bit at a time allowing each addition to be fully

incorporated. Stream in the hot heavy cream and keep stirring. Season with salt to

taste. Finally, in order to achieve that velvety texture, pass the potatoes through a

mesh strainer or chinois.