Triple-Cream Mashed Potatoes
A dish that will please those who eat it. With this quality meat and an excellent preparation you will finish this dish without realizing it.
Triple-Cream Mashed Potatoes Recipe
These luxurious potatoes make the perfect partner for braised short ribs, filet mignon, or pork tenderloin. The secret ingredient is Brillat-Savarin—a triple-cream cheese similar in texture to brie. If you can’t find it at your local gourmet cheese shop, you can substitute Explorateur, Saint André, or even mascarpone.
2 pounds Gold potatoes (about 6 medium potatoes), peeled and cut into 1/2-inch slices
3 medium garlic cloves, peeled
1/4 cups heavy cream
1/4 cup cold unsalted butter, cut into pieces
3 ounces Parmigiano-Reggiano cheese, grated (about 1 1/3 cups)
1 (7-ounce) Brillat-Savarin cheese wheel, rind removed and cut into pieces, at room temperature (or substitute any triple-cream cheese)
Place potatoes in a large saucepan, and add cold water to cover by 1 inch. Add garlic cloves and a generous pinch of salt, and bring to a boil over high. Reduce heat to medium-high, and simmer, uncovered, until potatoes are fork-tender, 10 to 12 minutes. Drain, and let stand at room temperature until potatoes look dry and chalky, about 10 minutes.
While potatoes dry, bring heavy cream and butter to a gentle simmer in a small saucepan over medium, stirring occasionally, until butter is melted, about 5 minutes. Remove from heat. Press potatoes and garlic cloves through a ricer, and return to saucepan. Fold cream mixture into potatoes.
Return saucepan to heat over medium-low. Add cheese in batches, stirring after each addition until cheese is fully melted and incorporated. Sprinkle with salt to taste.
cooked the meat and put it over potatoes