Thanksgiving isn't usually a time to experiment with new recipes or unusual techniques. The meal tends to be loved for its predictability. It's signature dishes. But sometimes, change can be good. So, while introducing an innovative, new recipe for your turkey might be an unlikely move this year, add a touch of something different with this excellent version of mashed potatoes courtesy of Suzette Gresham and her team at the Two-MICHELIN-Starred restaurant Acquerello in San Francisco.
"I am moved by food and all that it represents, especially at this moment. For me, as a chef, this Thanksgiving plays a supremely important role in reminding us of exactly what we have to be thankful for...especially all the things that we have taken for granted or even grumbled about, in the past." —Suzette Gresham, Chef of Acquerello Restaurant
Yukon Gold Mashed Potatoes with Smoked Butter and Comté
Serves 3 to 4 guests
"Our Chef de Cuisine Seth Turiansky created this dish from his love of Comté cheese and how the lightly smoked butter can subtly showcase it with the potatoes as the intermediary. It is a delicious twist on a time honored classic."
Ingredients:
600g yukon gold potatoes, peeled and cut into 1/8th dice
1500 mL water
10g salt
250g cream
100g grated Comté cheese
60g smoked butter, straight from the fridge (see note)
3g salt
Method:
1. Cook the potatoes in salted water until they can be smashed with a fork
2. Strain potatoes and process through a food mill, set aside
3. Heat the cream in a pot until it scalds, just short of boiling
4. Melt in the Comté and the butter while whisking
5. Add your milled potatoes and stir with a wooden spoon or spatula until they are fully incorporated
6. Season with 3 grams of salt, more or less depending on your preference
7. Finally, if you want to have a very smooth silky mashed potato, pass through a fine mesh tamis screen
Note: Smoked butter is typically available at gourmet food stores, cheese shops, and even online. If desired, smoked butter in this recipe can be replaced with European-style butter and a touch of liquid smoke. Or omit the smoke altogether, though the character of the dish will change.
