Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 6
Method
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Put the potatoes in a pot, cover with cold salted water, and simmer until completely tender.
Drain well and let the steam escape for a minute or two.
Rice or food mill the potatoes while hot and work in the cold butter a little at a time.
Warm the cream, then beat it into the purée until the texture is silky and loose enough to spoon.
Taste for salt and serve hot.
Jason's Notes
If you want to understand French cooking, start here. Butter, potatoes, salt, and technique turn into something far greater than the shopping list suggests.
Kitchen Notes
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