Pommes de Terre Robuchon
Recipe adapted from John Sundstrom's cookbook, "LARK: Cooking Against the Grain."
Servings: 4 servings
Ingredients
- 2 pounds white or yellow fingerling potatoes
- 2 Tablespoons kosher salt
- ½ pound unsalted butter, softened
- 1 cup heavy cream
- 1 Tablespoon minced chives, for garnish
Instructions
- Put scrubbed potatoes and 2 Tablespoons kosher salt in a large pan and cover with water.
- Over high heat bring potatoes to a boil, then turn down the heat.
- Simmer for 20-30 minutes until tender when pierced with a fork.
- Drain water from the potatoes.
- Put half the potatoes through a food mill with the smallest attachment disk, or a ricer.
- Add the second half of the potatoes to the food mill (or ricer) with the butter and push through.
- In a medium saucepan, bring the cream to a simmer then add the potato mixture.
- Stir with a fork until the cream and potatoes are well mixed.
- Taste and add salt as needed.
- Put the potatoes into a serving bowl or individual ramekins and sprinkle with the chopped chives.
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