Potatoes Noisette On Potato Purée Recipes

REALLY CREAMY POTATO PURéE

Steps:

• Preheat the oven to 400 degrees F.
• On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
• Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
• Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.

POTATOES NOISETTE

Steps:

• Preheat the oven to 400 degrees. To prepare the potatoes, use the small end of a melon baller to scoop out at least 24 nut-size balls of potato flesh. Heat the butter in an ovenproof pan or skillet and saute the potato balls over medium heat for 3-4 minutes, stirring often.
• Transfer to the oven and roast for 20 to 30 minutes, stirring occasionally, until tender and golden brown all over. Season with salt and pepper, and sprinkle with the parsley just before serving.
• ** I don't like to waste the bits of potato that are left after making the potato balls, so I shred them in the food processor and fry them into hash brown patties. I refrigerate them to eat with breakfast in the next day or so; they turn out well when I reheat them in the microwave or in a skillet briefly.

FRENCH POTATO PUREE

Steps:

• Put the potatoes, whole, in a pot and cover with cold water. Salt the water. Bring to a boil, and simmer until very tender, about 30 minutes, depending on size.
• Meanwhile, drop the garlic, bay leaf, and thyme in a saucepan with the milk, bring to a boil, turn off the heat, cover, and set aside to infuse 10 minutes. Pull out the garlic and herbs, and discard.
• When the potatoes are done, drain them and peel while hot. Put them through a food mill set on the smallest setting over a large pot. Beat in the butter a piece at a time. Bring the milk to a boil and beat it in, splash by splash, until completely absorbed. You are looking for a very soft, fine puree, not unlike baby food! Check the seasonings, and serve.