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Olive Oil Mashed Potatoes

Here'sa flavourful way to lighten up your mashed potatoes, but maximize the flavour. Make sure you use a great quality olive oil because it is going to take the place of butter and cream, and as we know, those are big shoes to fill.    

  • 6 medium Yukon gold potatoes, peeled and cut in half
  • 1 ½  cups chicken stock or water , or just enough to cover potatoes ( 375 ml)
  • 1 clove garlic, minced
  • ¼ cup extra virgin olive oil (60 ml)
  • 2 Tbsp. each fresh parsley(30 ml)
  • 3 green onions, finely chopped
  • Grated nutmeg  
  • salt and freshly cracked black pepper to taste

Place potatoes in medium pot and cover with cold chicken stock or water.  Season with salt and cook on medium high setting, until tender (about 30 minutes).  Strain liquid and reserve. Mash potatoes in ricer or with a potato masher.  Do not whisk or beat.

Return potatoes back to pot.  Add olive oil, garlic, and pepper and gently stir in enough of the reserved stock until desired thickness is achieved.  Stir with wooden spoon until blended over very low heat until light and fluffy.  Finally add the fresh chopped herbs.

Serves 6

Duchesse Potatoes

This is a classic French recipe from my culinary school in Paris.  If you follow these precise directions you’ll have old school amazing potatoes shaped like little swirls.

  • 3 -4 medium Yukon Gold potatoes ( about 1 ½ lbs), peeled , cut in half
  • 3  Tbsp.  butter (45 ml)
  • 3 egg yolks
  • Salt and pepper to taste
  • Freshly grated nutmeg.

Cook potatoes in a medium pot , starting with cold salted water.  Bring to a boil and reduce to low heat , simmering about 15-20 minutes or until very tender.

Drain potatoes, and return them  to same pan.  Over low heat, stir them with wooden spoon for five minutes, to dry excess moisture.  Pass through ricer or food mill with fine blade. Return to same pan and over low heat, gradually stir in butter and season with spices and salt. Potatoes should be light and fluffy.

Remove from heat and add the egg yolks , one at a time, stirring continuously with wooden spoon.  They should hold their shape but not fall from spoon. Transfer to a piping bag with a star tip and pipe potato rosettes onto a baking sheet lined with parchment paper>

Preheat oven to 450 F.

Bake potatoes in middle rack for 5-8 minutes or until golden brown and crisp on outside. 

Serves 4 

Easy Potato Latkes

  • 6 small Yukon Gold potatoes, washed and peeled
  • 2 green onions, finely chopped   ½ tsp. sweet paprika 2.5 ml)
  • sea salt and freshly cracked black pepper, to taste
  • 2 eggs
  • 2 Tbsp. all purpose flour ( 25 ml)
  • ¼ cup  grapeseed  oil ( 60ml)
  • 2 tbsp. butter  (25 ml)

Crème fraiche or sour cream and freshly grated apple for garnish.

Grate potatoes in a medium bowl. Add the onions, paprika, salt , pepper, eggs and flour.  Stir well with fork until flour and eggs are fully blended.  

Heat  grapeseed oil and butter in a medium pan or past iron frying pan over medium heat.  

Once mixture starts foaming,  spoon mounds of  potato mix in an even layer and press down gently with fork.  Fry for about 1 minute per side or until golden and crisp.  

Drain on paper towels. 

Repeat with remaining potato mix.

Serve latkes with sour cream and freshly grated apple.  

Makes about 8-10 latkes 

Monday, December 19, 2011

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