I have had really life-changing, palate shattering food moments in Chef Lij’s restaurant. Their truffle mash consistently provides front row seats to that concert. Recently, for a private candlelight Chef and Steward catered dinner for a beautiful couple’s anniversary, he hit the same notes again. This time, I was part of the service team and had to restrain myself. There is mashed potato and there is mashed potato. That powdered stuff served in fast food joints or the lumpy stuff your___ used to make doesn’t come close. Life is simply better with perfect mashed potatoes. When life withholds decadent truffles, use regular mushrooms and enjoy the lovely earthy tones.
Ingredients: 1kg/2lbs potatoes (peeled and cooked whole), 1/4 cup heavy cream, 4tbsp butter, 200g mushroom, 2 cloves garlic, sea salt.
Method: Put on a pot with water and some sea salt and allow to boil. All the potatoes, peeled but whole and bring to to a boil and reduce heat to a simmer and cook without cover until cooked soft but still intact. Cooking time will depend on the size of your potatoes. You should cover the potatoes up to three inches of water. We forgot to take the pic before throwing off the water after the potatoes were cooked so that’s why the water looks so shallow in this pic 🙂
After cooking, drain water, put the pot back on the stove on low heat to further dry out some of the water in the potatoes, keep stirring for a minute or two.
Put the cream on the stove in a small saucier on very low heat to warm.
Remove potatoes from heat then mash with hand blender (by pulsing in short bursts) or potato masher (or even a fork if you dont have the other two).
Add all the cream and continue to mash until smooth.
Add 3tbsp butter and continue mashing. Taste. Add sea salt if necessary. Set aside.
It should be very hard to do so because you should have this perfectly creamy mash perfect for swiping with your finger off a spatula and the temptation is part of it! (Yield a bit and gloat at how great it is:) )
In a frying pan, heat about 1bsp butter.
Add mushroom and 1-2 cloves of garlic smashed with side of knife on a cutting board. Saute untill cooked. Add sea salt to taste.
CHEF’S NOTE: When you cook the potatoes whole, you retain more of the starches than when you cut them up. Cooking them whole will give them a better texture. You will have to cook them for a longer period than you would if they were cubed. You could also dry out the cooked potatoes by sticking them in a hot oven for a minute or two. Whatever you do, always mash the potatoes while very hot and heating the cream helps to maintain the heat in the potatoes during mashing. The Bamix makes a very creamy consistency and makes large batches much easier. If you use one, please be certain to mash by pulsing in short bursts, and not in one continuous go because then you will have puree.