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Experience luxury with Chef Jean-Georges' signature creamy mashed potatoes. This recipe focuses on achieving a perfectly smooth, silky texture using a ricer, high-quality cultured butter, and cream.
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Rice boiled potatoes into a pan. → Mix in sliced butter while warm. → Stir in cream until smooth and silky. → Season with salt to taste. → Garnish with a knob of butter and black pepper.
Rice boiled potatoes into a pan. → Mix in sliced butter while warm. → Stir in cream until smooth and silky. → Season with salt to taste. → Garnish with a knob of butter and black pepper.
Experience luxury with Chef Jean-Georges' signature creamy mashed potatoes. This recipe focuses on achieving a perfectly smooth, silky texture using a ricer, high-quality cultured butter, and cream.
Drain the boiled potatoes thoroughly using a chinois or strainer to ensure no excess water remains.
Pass the warm potatoes through a ricer into a saucepan. This old-school technique ensures a smooth texture without making the potatoes gummy.
Add the sliced cultured butter to the riced potatoes and begin stirring with a spatula to incorporate.
Gradually pour in the cream while stirring continuously until the mixture is rich and velvety.
Season with salt, taste, and adjust as needed. Whisk or stir vigorously to achieve a light, airy consistency.
Using a ricer is crucial for the best texture; using a food processor or over-mashing by hand can make the potatoes gummy.
Cultured butter provides a deeper, slightly fermented flavor that enhances the richness of the dish.
Season the water when boiling the potatoes, but always do a final seasoning check after adding the fats.
Keep the potatoes warm throughout the process to ensure the butter and cream emulsify properly.
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