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2283

MY Spuds de Luxe - 'My take on Spuds De Luxe by F. Fabricant, based on the ultimate classic La puree de pommes de J. Robuchon'

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Przez Yusnaimy

MY Spuds de Luxe - 'My take on Spuds De Luxe by F. Fabricant, based on the ultimate classic La puree de pommes de J. Robuchon'

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Dodany gru 25, 2011

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Trudność:

Czas pracy - 1 Godz

Czas całkowity - 1 Godz 30 Min

Kategorie (15):

obiad, przystawki, na jesień, na zimę, Boże Narodzenie, Święto Dziękczynienia, z mięsem, duszone, gotowane, białe, uroczysty nastrój, na zimne dni, do zrobienia wcześniej, tradycyjne danie rodzinne, cena umiarkowana,

Polski(automatyczny)

Składniki

dla porcji

ziemniaki brunatne (90.72 90.72
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Dekagram
Dekagramy
Dekagramów
Dekagrama
) Dec
masło niesolone (22.64 22.64
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Dekagram
Dekagramy
Dekagramów
Dekagrama
) Dec 2 sticks, 82% min. fat content butter, very cold
mleko pełnotłuste (1 1
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Szklanka
Szklanki
Szklanek
Szklanki
) Glass
sól morska (1 1
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Łyżka
Łyżki
Łyżek
Łyżki
) Tblspoon coarse, 1 Tbsp per 4 cups water

Wskazówki

1

Use Fingerling, Yukon gold, or Russet potatoes.
2

Rinse the potatoes under a cold water stream from sink faucet.
3

Peal the skins using peeler.
4

Cut pealed potatoes into quarters or 2-inch cubes so they cook quicker and /more evenly. (Essential at high altitude.)
5

Place pealed and diced potatoes in a heavy pot with 6 cups* of cold water and 2 tsps* salt. (For 3 medium Russets =1¾ lbs)
6

Bring water with potatoes to a boil and cook covered, at a simmer for 30* minutes. *(For 8500’ altitude.)
7

Test potatoes with a fork to check whether they are fully tender. Drain potatoes.
8

Cook, stirring with a wooden spoon, for a few minutes to dry the potatoes. Place them on the inverted lid of the pot.
9

Pass them through a ricer or food mill into the pot they were cooked in.
10

Add ½ stick* (= 4 Tbsp) of cold butter in bits, beating the potatoes constantly with a big spoon [~potato masher]. Add ½ cup of scalded (heated almost to boiling), whole milk (~cream) in a thin stream and continue to beat the potatoes with the spoon just until milk is absorbed and well mixed into the puree. (Take care not to over beat.)

Porady autora

* Add for each pound of potatoes, 6 to 8 tablespoons. (1 butter stick = 6 Tbsp = 4 oz) * Note to change amount of cold water and tablespoons of salt when you cook more than 1¾ lbs of potatoes. * Note that the amounts of ALL of the ingredients DIFFER between the original recipe La puree de pommes de Joël Robuchon (Ingredients section) and the Spuds De Luxe (Directions section) by Florence Fabricant. * Note that you have only used the Spuds De Luxe recipe, NEVER the La puree de pommes de Joël Robuchon recipe.

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