Franck’s Mashed Potatoes

                                            Franck’s Mashed Potatoes

This recipe comes from Oceania Cruise Lines Corporate Chef, Franck Garanger.  It was one of the recipes shared in their Paris Bistro cooking class.  It’s one of the best mashed potatoes that we have ever tasted, plus it is easy.  The recipe serves 4 to 6 unless you really love lots of mashed potatoes.

Franck’s Mashed Potatoes (Serves 4 to 6)
Ingredients:
1 lb. russet potatoes, peeled
1/2 cup heavy cream
1/4 cup whole milk
Pinch of freshly grated nutmeg
8 tablespoons unsalted room temperature butter, cut into pieces
1 teaspoon kosher salt

Directions:
In a medium saucepan, combine the potatoes with enough salted water to cover them by at least 1 inch, and bring to a simmer over med-high heat.  Adjust the heat to maintain a simmer and cook until tender when pierced with a paring knife, about 25 minutes.  Drain and let cool for 5 minutes.
While the potatoes are cooling, combine the cream, milk, and nutmeg in a small saucepan over medium heat, stirring until the mixture is hot.  Remove from the heat.
Pass the potatoes through a potato ricer (if you ideally have one, or mash with a potato masher) into a clean saucepan.  Place over medium-low heat and stir with a wooden spatula for 5 to 10 minutes to remove any excess water and dry the potatoes.
Gradually stir in the hot cream mixture with the spatula, a little at a time.  Adding it slowly allows the potatoes to absorb it gradually, resulting in creamier mashed potatoes.  Stir in the butter pieces a few at a time until fully incorporated, and then add the salt.

Bon Appetit!!!

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