valentine's day recipe:

mashed potato with cream

ingredients

potatoes - agria 1 kg
cream ½ cup
sour cream ½ cup
butter 50 gm
chives - chopped 1 tbs

production

1. Wash potatoes that are evenly sized
2. Place in cold salted water and bring to the boil, simmer until cooked
3. Drain
4. Allow to cool and peel
5. Push through a potato ricer or hand mash
6. Add sufficient butter cream sour cream and butter to taste
7. Add chives
8. Season as required

chef notes:

The potatoes need to be dry, peeling them after cooking, helps
prevent them absorbing moisture during cooking

A slightly waxy potato is best as these absorb less moisture

The way the potato is pureed is also important to final texture, they are best pushed through a ricer or mashed by hand. Blitzing in a food processor breaks down the potato too much and will result in gluey texture

Other additions or variations to purée potatoes could include the addition of:

• crushed green ginger
• crushed garlic
• sliced garlic
• baked garlic cloves
• chopped parsley
• chopped dill
• chopped basil
• chopped coriander
• chopped chives
• wasaabi paste/powder
• mustard : English, French, seeded, etc
• pesto
• creamed chestnut purée
• creamed horseradish
• chopped anchovies
• chopped sundried tomatoes
• tomato purée

email chef@tallyrand.info