Joel Robuchon is famous for his mashed potatoes which have almost as much (if not more) cream and butter as potatoes. Perhaps there was a time when I would have enjoyed these, but now-a-days all that excess fat makes me a little queasy.
Yukon Gold potatoes have a wonderful sweet creaminess to them that makes them ideal for a healthier version of mashed potatoes. And to get them really smooth, I use a potato ricer. It looks like an extra-large garlic press.
Some home cooks have been known to whip their potatoes to make them airy, smooth and light. But all the mixing actually activates the glutens creating an end-product that simulates wall-paper paste. But, after passing the potatoes through the rice, they only need a few quick stirs with hot cream or milk and a generous seasoning of salt. No fear of making gluey potatoes.
These potatoes make a perfect side to steak with sauteed spinach. A classic steak-house dinner.
4 Yukon Gold potatoes
1 cup cream
1. Peel potatoes and cut into chunks. Place them in a large pot, and cover with cold water. Season generously with salt.
2. Bring the potatoes to a boil, and cook until they are tender. Depending on the size of the potato chunks, this could be 5 – 20 minutes.
3. Drain potatoes well. While they are still hot, put mash them through the potato ricer.
4. Stir in cream. Season to taste with more salt.