MASHED POTATOES WITH SMOKED PAPRIKA AND CHIVES
Provided by Bobby Flay
Categories side-dish
Time 1h30m
Yield 12 to 15 servings
Number Of Ingredients 9
Steps:
- For the smoked paprika butter: Combine the butter, paprika, salt and pepper in a bowl. Roll into a log, wrap in waxed paper or parchment and refrigerate until very cold.
- For the mashed potatoes: Put the potatoes in a large pot, cover by 2 inches with cold water and add 2 tablespoons kosher salt. Bring to a boil and cook until fork-tender, about 35 minutes. Drain the potatoes, run through a food mill set over a large bowl and rice until very fine.
- Combine the milk and heavy cream in a small saucepan and bring to a simmer over low heat.
- Put the potatoes back in the pot, place the pot back over low heat and, using a wooden spatula, stir the potatoes to dry them out. Begin adding the cold paprika butter little by little, vigorously stirring with a wooden spoon until the butter is incorporated. (Adding the cold butter slowly will create an emulsion.) Slowly stir in the warm milk mixture bit by bit, and then switch to a whisk and whisk until light and fluffy. Fold in the chives and season with salt and pepper.
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- Boil the potatoes in a large pot of water, along with about 1 tablespoon of salt. When the potatoes are fork tender, drain them and then return them to the hot pot on the stove. Over very low heat or a still warm electric burner, mash them, allowing any remaining water to evaporate. Add in the milk, very slowly, as you mash them, using the minimum amount necessary.
- Stir in the butter and all the spices, tasting and adjusting the flavors as you add them. Top with a few tiny pats of butter and a sprinkling of paprika and serve immediately.* Enjoy!
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