Celebrity Chef Recipes

CART FOR A CAUSE CHEF RECIPES

From New Classic Family Dinners by Mark Peel, Owner and Executive Chef of Campanile

Featured Celebrity Chef Recipe: Mashed Potatoes, finally revealed
"We chefs all lie about our mashed potatoes," says Mark Peel. "We don't tell you we've used 1 1/2 pounds of cream and butter with 1 3/4 pound of potatoes. You don't need to know. Mashed potatoes are one of those very simple dishes that requires some work and technique. The results when you do them right are spectacular."

Makes 4-6 servings

2 pounds russet potatoes, peeled and cut in 2-inch chunks (1 3/4 pound peeled)
3 fat garlic cloves, cut in half, green shoots removed
1 1/2 cup heavy cream
1 1/2 cup (3 sticks) unsalted butter
1 teaspoon kosher salt

Directions

Place the potatoes and garlic in a steamer basket above boiling water; cover and steam for 25 minutes until very tender.
Meanwhile, combine the cream, 3/4 cup (1 1/2 sticks) of the butter, and the salt in a medium saucepan and heat until the cream simmers and the butter melts.
When the potatoes are tender, put through a ricer or the medium blade of a food mill. Add the cream mixture and mix together well. Then press through a flat tamis or a large strainer, using a rubber spatula or a pestle to press the mixture into a stainless steel bowl that will rest in a saucepan without touching the bottom.
Make a double boiler by filling a saucepan with 1 inch of water and placing the bowl in it. The bottom of the bowl should not touch the water. Bring the water to a simmer over medium heat. Stir the potatoes as they heat. Cut the remaining 3/4 cup butter into pieces and, using a whisk or a rubber spatula, beat into the hot puree until combined. Continue to heat the potatoes over the simmering water, stirring often until hot and silky. Taste, adjust the seasoning and serve.