This Potato Puree recipe is a preview from Chef Laurent Gras's IACP award-winning cookbook, My Provence.
Yield: 4 servings
- 1 pound (500 g) fingerling or other starchy potato, washed
- Sea salt
- ¾ cup (150 ml) chicken stock, boiling
- 3 tablespoons (50 g) unsalted butter, cut into small pieces
- 2 tablespoons (30 ml) extra-virgin olive oil
- Freshly ground white pepper
- 3 sprigs Italian parsley, chopped
Wash the potatoes and place in a saucepan with a generous pinch of sea salt. Cover the potatoes with cold water and simmer over medium heat until soft, about 15 minutes. Use the tip of a knife to test the resistance of the flesh. Drain. When cool enough to handle, peel the potatoes using a paring knife. Pass the potatoes through a food mill, ricer, or fine mesh strainer into a mixing bowl. Alternately, you can mash them with a fork. Pour half of the chicken stock over the potato while stirring with the fork. Add the butter and the olive oil, and adjust the consistency of the mixture with the remaining chicken stock. The purée should feel light while stirring. Season with salt and pepper. Cover with plastic wrap and keep warm over a pot of simmering water. Stir in the parsley just before serving.
Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.