whipped potatoes
September 18, 2020
“What’s more comforting than whipped potatoes? It completes a home cooked meal. Meatloaf, beef tips, roast beef...all would be lost with out the warm delicious accompaniment of whipped potatoes” -Chef Ant
What you’ll need:
~1 batch
8 lb Yukon Gold potatoes
1/8 cup kosher salt
water, to cover
3 cups heavy cream
1 lb butter
Instructions:
Bring water, kosher salt and potatoes to a boil in a pot, and boil until potatoes are fork tender.
While the potatoes are boiling, bring the cream to a boil, and then add the butter.
Drain the potatoes from the water, and place potatoes onto a sheet tray.
Cook the potatoes for 5 minutes in a 350 degree oven, no fan, to dry out the potatoes.
Turn off the heat, and whisk both ingredients together. Reserve for later.
Whip the potatoes in the stand mixer to a desired consistency, then add the cream and butter mixture.
Season with kosher salt to taste. Each batch will be different, so taste each batch.
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