Tyler Florence recipe. svgs 6-8. Use Ricer. QED!

INGREDIENTS:

  • 4 LBS Yukon potatoes, cut into quarters if large, peeled or scrubbed.
  • Bay leaf
  • 2 TB salt
  • 2 C whipped cream
  • 3 TB unsalted butter
  • 2 TB chopped chives

DIRECTIONS

  • Boil cut potatoes in pot 2 TB salted water with bay leaf ~ 20 minutes until tender.
  • Drain, remove Bay leaf.
  • Warm cream and butter in sauce pan
  • Rice potatoes into large bowl, add warm cream/butter & season with salt & pepper.
  • top with chopped chives

WSJ Feb 2017, Serves 6

  • 3 Lbs Yukon Gold (peeled) and quartered
  • 1½ C Whole Milk
  • 2 bunches scallions (green onions) finely chopped
  • 6 TB butter
  • 1 tsp salt
  • Bring potatoes in water to boil, reduce to simmer, uncovered 20 Min.
  • Heat MILK until just comes to a simmer. Turn OFF heat, ADD SCALLIONS to milk.
  • Drain cooked potatoes. Return pot, over low heat dry out a minute or so.
  • Use masher or fork until potatoes almost smooth. ADD 4 TB cut BUTTER into potatoes, ADD milk, scallions & add 1 tsp salt. Continue to mash until potatoes are smooth.
  • Transfer to a warmed bowl, make depression in middle, ADD 2 TB remaining BUTTER

serves 6-10. Bake 400° 40 min.

Cook Potatoes

  • 4 LBs yukon gold, boil 20 minutes, drain, cool & peel. Press in ricer.

Add ingredients

  • 2 pkgs herb garlic Boursin
  • 4Tb butter
  • ¹⁄³ C  chopped chives
  • 1½ tsp kosher salt
  • ½ tsp ground black pepper
  • 1¾ C buttermilk – stir in until smooth & fluffy

Bake 40 minutes in 400°

  • Spoon into greased baking dish. Top with 2 TBs butter. Cover with foil. Bake 30 min.
  • Remove foil, bake 10 min more.