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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Deluxe Mashed Potatoes

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Deluxe Mashed Potatoes Empty Deluxe Mashed Potatoes

    Post by Lobo Mon 18 Jan 2016, 7:58 pm

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    Deluxe Mashed Potatoes
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    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 10
    Hints of rosemary and thyme and a touch of garlic and chile make these potatoes a favorite of the Williams-Sonoma Test Kitchen. Using a potato ricer ensures fluffy, lump-free potatoes every time.






    • 141

    Ingredients:


    • 2 cups (16 fl. oz./500 ml) heavy cream
    • 3 garlic cloves, smashed
    • 1 shallot, coarsely chopped
    • 1 large fresh thyme sprig
    • 1 large fresh rosemary sprig
    • 1 bay leaf
    • 1 tsp. whole black peppercorns
    • 2 to 3 dried arbol chiles
    • 3 lb. (1.5 kg) russet potatoes, peeled and coarsely diced
    • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, diced
    • 1 1/2 tsp. kosher salt, plus more, to taste

    Directions:

    In a small saucepan over medium-high heat, combine the cream, garlic, shallot, thyme, rosemary, bay leaf, peppercorns and chiles. Bring to a simmer, reduce the heat to medium-low and slowly simmer while cooking the potatoes.

    Meanwhile, put the potatoes in a large pot, add water to cover by 3 inches (7.5 cm) and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender, about 15 minutes. Drain well.

    Working in batches, pass the potatoes through a ricer into a large bowl. Stir in the butter and the 1 1/2 tsp. salt until fully incorporated. Strain the hot cream mixture through a fine-mesh sieve and discard the solids. Gradually pour the cream into the potatoes while stirring constantly until the potatoes are smooth and creamy. Adjust the salt to taste. Serve immediately. Serves 8 to 10.

    Williams-Sonoma Test Kitchen
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