Anthony Bourdain's Best Mashed Potatoes
I loved Anthony Bourdain’s books and his show. I still miss him. I tried his mash potatoes recipe and it is wonderful. Not something to have everyday, but for special occasions like Thanksgiving, these potatoes will be a huge hit.
Anthony Bourdain’s adapted version of Joël Robuchon's iconic potatoes might be even creamier than the original. Why does Anthony Bourdain's Mashed Potato Technique Work?
Both Robuchon's and Bourdain's recipes employ a ratio of roughly two parts potatoes to one part butter.
Chef Philippe Roussel of Cafe D'Alsace in New York City says, “It's important to boil peeled potatoes—Yukon Gold, only—over low heat to control the temperature and then put them through a ricer. This process makes the texture of the mashed potatoes very smooth."
"Achieving that special, silky texture comes from folding in cubes of cold butter and boiled milk in a slow, intentional way. You'll know when to stop stirring, the potatoes tell you themselves. The texture is beautiful, not too loose and has that perfectly whipped curl.”
I think the butter matters as well.
Irish butter (such as Kerrygold) and European butter contain at least 82% butterfat for a creamier product and are easier to spread than classic butter. Irish butter is salted and uncultured,
Ingredients
4 pounds medium Yukon Gold potatoes, peeled and halved
2 tablespoons kosher salt, plus more to season
1 1/2 pounds Irish butter, cold, cut into 1/2-inch cubes
1/2 cup heavy cream
chopped fresh chives (optional)
Preparation
In a large saucepan, cover the potatoes with water and bring to a boil. Add 2 tablespoons of salt and simmer over low heat until tender, 15 to 20 minutes.
Drain well and let stand in a colander for 3 minutes.
Pass the potatoes through a ricer back into the large saucepan.
Cook over moderate heat, stirring with a wooden spoon, until the potatoes are hot and steam starts to rise, about 2 minutes; they’ll start to stick to the bottom of the pan.
Add one-fourth of the butter cubes at a time, stirring constantly until incorporated. Stir in the heavy cream and season generously with salt.
Garnish with chopped fresh chives and serve right away.
Keywords: Side
