Triple-Cream Mashed Potatoes

Name: Triple-Cream Mashed Potatoes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Meat dishes
Ingredients: 2 pounds Gold potatoes (about 6 medium potatoes), peeled and cut into 1/2-inch slices; 3 medium garlic cloves, peeled; Kosher salt; 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); beef tenderloin

Written by Gourmet de Paris

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12 days ago

Written by Gourmet de Paris

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

Rated 5 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Author:

foodandwine.com

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.

Image ofTriple-Cream Mashed Potatoes Recipe

Ingredients

2 pounds Gold potatoes (about 6 medium potatoes), peeled and cut into 1/2-inch slices
3 medium garlic cloves, peeled
Kosher salt
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)
beef tenderloin

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Directions

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