Mashed potatoes are a beloved homemade dish for me. Always on the lookout for new recipes, I unexpectedly found inspiration from renowned chef Anthony Bourdain. Flipping through his Les Halles Cookbook, I stumbled upon his Pommes Purée recipe, which intrigued me with its classic mashed potato ingredients and instructions. Intrigued, I decided to give it a try.
Bourdain’s method uses Idaho potatoes, known for their fluffy texture when baked, resulting in smoother mashed potatoes. Unlike most recipes, his technique involves keeping the potato skins on and halving them lengthwise before boiling. This not only speeds up cooking time but also simplifies skin removal for mashing.
After cooking and draining the potatoes, Bourdain has you heat heavy cream and butter separately. The excess cream may seem surprising, but adding it gradually while mashing results in an exceptionally smooth and well-seasoned texture. Surprisingly, the creaminess and flavor were exceptional without needing additional salt or a potato ricer.
The Les Halles Cookbook offers variations like chive mashed potatoes, but the classic recipe stands out for its simplicity and superb taste. I will definitely be making Anthony Bourdain’s Mashed Potatoes time and time again.
Recipe:
– 6 russet potatoes, halved lengthwise (peels on)
– 1 tablespoon salt (plus more to taste)
– 2 cups heavy cream
– 6 tablespoons butter
– Freshly ground black pepper
Method:
1. Boil the potatoes in salted water until tender.
2. Drain and remove skins while still hot.
3. Boil the cream and butter.
4. Mash the potatoes, gradually adding the cream mixture.
5. Season with salt and pepper to taste.
Whisk the eggs in a large bowl. Gradually pour in the hot cream mixture in four separate additions, stirring thoroughly after each addition to ensure proper mixing. Continue until the potatoes are completely smooth and free of any lumps. Season with salt and pepper according to your taste preferences. Serve the dish immediately to fully enjoy its rich and creamy flavors.
