![]() Salt the water and bring it all up to a simmer. Immediately upon chopping, place the pieces into a saucepot filled with water (off the heat). Start by peeling and chopping 3 large russet potatoes one at a time. Season with kosher salt and freshly ground pepper to taste. Once incorporated, whisk together until the cheese and starch of the potatoes have created a stretchy consistency (halfway between mashed potatoes and fondue). Slowly and in batches add and mix in about 12 ounces of the swiss cheese of choice. ![]() Once mashed (riced), add in 8 ounces of heavy cream and 4 ounces of unsalted butter. Then, using a potato ricer, rice the potatoes into the pot. Start by peeling and chopping 5 Yukon gold potatoes into even 1” cubes and placing them into a large saucepot.Ĭover with cold water and a pinch of kosher salt, then bring to a boil and cook for 15 minutes or until completely tender.ĭrain the potatoes. Season with kosher salt and freshly ground pepper. Once mashed, add in 16 ounces of heavy cream and 8 ounces of unsalted butter. Once tender, drain and place back into the saucepot and mash using a potato masher. Cover with water and add a pinch of salt.īring to a boil and cook for 15 minutes or until completely tender. ![]() Start by chopping 2 lbs of fingerling potatoes into 1” cubes and placing them into a large saucepot. ![]()
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