1 1/2 pounds potato, peeled, 1-in. (2.5-cm) pieces
4 ounces heavy cream
1 tablespoon grated ginger root
8 ounces whole butter
salt and pepper, to taste
Servings: 8
1. Boil the potatoes in salted water until tender. Drain and set aside.
2. While the potatoes cook, bring the cream to a boil, add the ginger and let steep for 15 minutes. Purée and strain through a fine chinois.
3. Purée the potatoes, add the butter and ginger cream. Season to taste with salt and pepper. Adjust the consistency with additional hot cream as needed.
Yield: 2 pounds (1 kilogram)
4 ounces heavy cream
1 tablespoon grated ginger root
8 ounces whole butter
salt and pepper, to taste
Servings: 8
1. Boil the potatoes in salted water until tender. Drain and set aside.
2. While the potatoes cook, bring the cream to a boil, add the ginger and let steep for 15 minutes. Purée and strain through a fine chinois.
3. Purée the potatoes, add the butter and ginger cream. Season to taste with salt and pepper. Adjust the consistency with additional hot cream as needed.
Yield: 2 pounds (1 kilogram)
Last edited:
