La Luce
Buttermilk Mashed Potatoes
| Category: | Secondi |
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Notes
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Ingredients
| 15 | ea. | Idaho potatoes 60 count (Peeled and cut in ΒΌ") |
| 1 | lb. | Unsalted butter, Plugra |
| 1 | qt. | Cold buttermilk |
| 1 | c. | Hot heavy cream |
| Salt and white pepper to taste |
Preparation
- Cut potatoes into even sizes and place in a stainless steel pot with cold salted water.
- Heat the water up to boil and then bring down to simmer. Cook until soft (about 1 hour).
- Once done, pull potatoes out with a spider and place into perforated pan doubled with full pan.
- Run the potatoes trough a ricer into a mixing bowl, add diced butter.
- Begin mixing the potatoes on speed 3 until fluffy. Heat heavy cream on low heat.
- Add cream, buttermilk and mix until incorporated. Adjust seasoning as needed.
- Place into 1/3 pans for service and cover with plastic wrap. Keep cover in hot steam table.
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