POMMES DE TERRE ROBUCHON
"These are mashed potatoes turned up to 11! The waxy fingerling potatoes, cooked in their jackets then passed through a food mill to make a fine purée, are deep and dense rather than fluffy and airy, and super-luxurious, loaded up with butter and cream. They go with any holiday favorite, from roast beef to turkey to lamb."
Provided by Manistee
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan, cover the potatoes with cold water. Add 3 tablespoons of the kosher salt. Bring the water to a boil and simmer the potatoes until tender.
- Drain the potatoes and pass them through a fine-mesh food mill or ricer into a large bowl. Once nearly all of the potatoes have been passed through the mill, add the butter with the remaining potatoes to be passed through with them.
- Heat the cream in a large heavy-bottomed saucepan over medium heat. Add the mashed potatoes and heat through, stirring frequently. When the cream is fully incorporated, adjust the seasoning with the remaining tablespoon salt. The potatoes should have a thoroughly puréed consistency.
- Transfer the potatoes to a bowl and smooth, and using the curved edge of a small rubber scraper or spatula, feather the top. Sprinkle with the chives and serve.
Nutrition Facts : Calories 769, Fat 68.3, SaturatedFat 42.9, Cholesterol 203.5, Sodium 7041.6, Carbohydrate 37.4, Fiber 5.5, Sugar 2.7, Protein 5.5
SANDY POTATOES -- POMMES DE TERRE SABLEES
I found this recipe in Elizabeth David's book Summer Cooking. It's so easy to make and goes well with any kind of meat. If you have drippings from a roast left over, you could fry the potatoes in that instead of butter. If you don't eat all the potatoes, save the left overs and make Sunday morning hash browns out of them by chopping them into bite sized pieces and just reheating in a bit more butter or oil in a frying pan for a few minutes. Heaven!
Provided by Sackville
Categories Potato
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Choose a frying pan (I use non-stick) big enough to fit all the potatoes in one layer.
- Melt the butter in this pan and lay in the whole baby potatoes or potato wedges.
- Cook over a low heat, so the butter does not burn, turning the potatoes several times so they become golden all over.
- Smaller potatoes should be cooked in 25 minutes, while larger ones may take up to 40 minutes.
- When they are tender, add the extra butter and the breadcrumbs.
- Sauté for a couple more minutes until the breadcrumbs are crispy.
- Salt and pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 357.1, Fat 20.3, SaturatedFat 12.4, Cholesterol 50.8, Sodium 277, Carbohydrate 39.4, Fiber 4.1, Sugar 2.3, Protein 5.7
RENé VERDON'S POMMES DE TERRE CHANTILLY
This recipe from the White House chef when JFK was president is taken from his cookbook, published in 1967. He does not say which kind of cheese to use, but I would use either Emmenthaler or Gruyere. In a pinch you could use instant mashed potatoes and "elevate" them in this manner.
Provided by Dan-Amer 1
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Season mashed potatoes with salt & pepper to your taste. Place them in a greased baking dish. Cover with the whipped cream, then sprinkle the grated cheese over. Bake in a preheated 450 degree F oven until the cheese melts and browns slightly.
Nutrition Facts : Calories 176.3, Fat 9.5, SaturatedFat 5.8, Cholesterol 33.3, Sodium 385.2, Carbohydrate 19.5, Fiber 1.6, Sugar 1.6, Protein 3.7
POMMES DE TERRE LORETTE
These are the puffy french fry potatoes that you might have seen on Food Network. Recipe is from Gourmet Magazine
Provided by personalchef
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Make duchesse potatoes:.
- Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold salted water by 1 inch in a 2-quart pot, then simmer, uncovered, until tender, about 15 minutes.
- Drain potatoes in a colander and return to pot. Dry potatoes by shaking pot over low heat until all moisture is evaporated and a film begins to appear on bottom of pot, about 2 minutes.
- Force potatoes through ricer into a bowl. Add butter, whole egg and yolk, salt, and pepper and stir with a wooden spoon until very smooth. Keep potato mixture warm, covered.
- Make pâte à choux:.
- Bring water, butter, salt, pepper, and nutmeg to a boil in a 1-quart heavy saucepan over high heat, then reduce heat to moderate.
- Add flour all at once and stir briskly with a wooden spoon until mixture pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add eggs 1 at a time, stirring well after each addition. Add potato mixture and stir until combined well. Transfer mixture to pastry bag.
- Form and fry potatoes:.
- Put oven rack in middle position and preheat oven to 200°F.
- Heat 2 inches oil in a 5- to 6-quart heavy pot over moderately high heat until thermometer registers 370°F.
- Resting metal tip of pastry bag on edge of pot, pipe 8 (2-inch) lengths of potato mixture directly into oil (use caution when piping into hot oil), using a small knife or kitchen shears to cut off each length of dough at tip of bag. Fry potatoes, turning over once with a slotted spoon, until crisp, golden, and cooked through, 2 to 3 minutes. Transfer to paper towels to drain briefly. Fry remaining potato mixture in batches in same manner.
- Transfer potatoes as fried and drained to a metal rack set in a large shallow baking pan in oven to keep them crisp and warm until ready to serve.
- Cooks' notes:.
- • Potato batter can be made, but not formed or fried, 1 day ahead and chilled in pastry bag, with tip covered.
- • Potatoes can be fried 2 hours ahead and kept at room temperature, on rack in baking pan and loosely covered with paper towels. Remove paper towels and reheat in a 400°F oven until heated through and slightly crisp, about 5 minutes.
Nutrition Facts : Calories 1461.2, Fat 152.6, SaturatedFat 22.3, Cholesterol 150.9, Sodium 720.3, Carbohydrate 21.6, Fiber 2, Sugar 0.8, Protein 6.2
POMMES DE TERRE LYONNAISE
Pommes de terre="apples of the ground"=potatoes. Can you dig it? Merci Monsieur Philippe Boulot.
Provided by COOKGIRl
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan, saute the shallots and garlic slowly in the olive oil until caramelized.
- Add the fingerling potatoes, stock, and some salt and pepper.
- Cover pan and simmer slowly until the potatoes are tender, approximately 1/2 hour.
- Arrange on serving platter. Remove herb leaves from stalks and garnish the potatoes.
- Ooolala!
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