Black Forest Inn Potato Purée

Black Forest Inn Potato Puree
Kartoffelpuree
Lightly seasoned potato puree, piped into decorative mounds.
Servings:
Ingredients
  • 1 lb Idaho potatoes peeled and quartered
  • 1 stick butter finely cubed
  • 1/2 tsp sea salt
  • 1/4 tsp ground white pepper
  • pinch ground nutmeg
  • 1-1/4 cups heavy cream warmed
Instructions
  1. Cover potatoes with unsalted water in large pot; bring to boiling over medium-high heat. Cover; reduce heat to low. Cook potatoes until tender but still firm, about 7 minutes. Drain into colander; let stand to dry out slightly.
  2. While potatoes are still hot, pass them through a potato ricer into medium bowl. Fold in butter pieces with wooden spoon; season with salt, pepper and nutmeg.
  3. Gradually whisk warmed cream into hot potatoes; avoid overworking mixture. Add enough cream to reach desired consistency. Check seasoning and adjust if necessary.
  4. Place hot mixture in pastry bag and pipe onto plates.
Recipe Notes

Prep time: 25 minutes
Cook time: 7 minutes

Credit:
Recipe courtesy of Chef Heinrich K. Aichem of the Black Forest Inn, Stanhope, NJ
Kartoffelpuree
Lightly seasoned potato puree, piped into decorative mounds.
Servings:
Ingredients
  • 1 lb Idaho potatoes peeled and quartered
  • 1 stick butter finely cubed
  • 1/2 tsp sea salt
  • 1/4 tsp ground white pepper
  • pinch ground nutmeg
  • 1-1/4 cups heavy cream warmed
Instructions
  1. Cover potatoes with unsalted water in large pot; bring to boiling over medium-high heat. Cover; reduce heat to low. Cook potatoes until tender but still firm, about 7 minutes. Drain into colander; let stand to dry out slightly.
  2. While potatoes are still hot, pass them through a potato ricer into medium bowl. Fold in butter pieces with wooden spoon; season with salt, pepper and nutmeg.
  3. Gradually whisk warmed cream into hot potatoes; avoid overworking mixture. Add enough cream to reach desired consistency. Check seasoning and adjust if necessary.
  4. Place hot mixture in pastry bag and pipe onto plates.
Recipe Notes

Prep time: 25 minutes
Cook time: 7 minutes

Credit:
Recipe courtesy of Chef Heinrich K. Aichem of the Black Forest Inn, Stanhope, NJ
Black Forest Inn Potato Puree