This One's For Russ!
Let me first say, Steve has deigned these potaoes 'okay'. My reaction to this is...well, over reaction.
If I were to go to a French restaurant, and order a side of 'purple mashed potatoes', I would expect to get something Provencal in nature. Russ, a co-worker of Steve's, dined at a Vegan-esque type of dinery in Buffalo and was blown away by the purple mashed potatoes. He then presented me with a challenge. To make something that was as yummy as those from the restaurant in Buffalo! Well, as someone other than me once said, "I love a challenge!" I contacted the restaurant, thinking they might divulge their recipe. But, they told me I was dreaming if I thought they would tell me the recipe I sought...actually, they thanked me for my interest, and said they don't share their recipes because they are so special and want people coming back for more.
So Russ, here it is. My version of what I would consider gourmet. yet easy to make, purple mashed potatoes. Ignore Steve's palate comments, and try them out for yourself. Let me know what you think. I'm sending some in Tuesday since Steve will see you then. Give me your honest opinion...I only over react to Steve! ; ) I think they are truly delicious and what I would expect to get at a quaint French restaurant in Paris.
Purple Mashed Potaoes
3 lbs purple potatoes (found 'em in the bulk potato section at Wegmans)
3 Tbsp butter
1 cup sour cream
1/2 cup whole milk or heavy cream
4 oz chevre cheese (goats' milk cheese, gives it a tang*)
1 whole bulb of garlic
several sprigs of fresh thyme1/4 cup olive oil
salt and fresh-ground pepper to taste
* If you don't want it tangy, use 4oz of cream cheese or any other soft cheese of your choice.
Instructions
Preheat oven to 400°F. Slice off the tip of the head of the garlic bulb, exposing the cloves. Place the garlic in a small baking dish such as a breadpan. Drizzle the bulb with the olive oil and lay the thyme sprigs all around it. Cover with foil. Roast until very soft, 30-45 minutes. Uncover and let cool.
About 20 minutes before the garlic is done, peel the potatoes and cut them into 1-inch cubes. Place them in a pot of well-salted cold water and bring it to a boil. Boil until the potatoes are fork-tender, 10-20 minutes. Drain well.
Return the potatoes to the pot and squeeze the garlic cloves out of their skins into the potatoes. Using a fine sieve, strain the thyme-infused oil over the potatoes, discarding the thyme. Add the butter, sour cream, milk, and cheese. Mash to desired consistency; salt and pepper to taste.
Serve piping hot. Optionally, garnish with a whole chicken leg and thigh! (Sorry, Russ, but I'm a carnivore!)
Hope you like them, Russ! Let's make your next challenge a different color!
- Scott
These look fantastic!! Thanks for taking my challenge head-on.
ReplyDeleteBonus points for hand delivery and presentation. The label was a nice nod to the great French gourmets, while the packaging was reminiscent of treasure from our own Fort Knox.
I was going to try them for lunch yesterday, but was of course thwarted by the prospects of a company paid lunch. Then last night, in my brain-dead state, I forgot them, leaving them in the cold, cold fridge...I guarantee they will find a warm belly to live in at some point today :). I'll report back then.
PS - If given the choice, all my food would be purple, but I will do my best to restrain myself on the next assignment :).
One additional comment:
ReplyDeleteSo as not to embroil my co-workers with jealousy, Steve pilfered the pantry and brought some banana cake to share. I did manage to get into that, like a rat to cheese. nibble nibble nibble.
Busted my gut, in a good way...It was like putting a really expensive hurricane lamp in a room previously furnished with a curb-acquired couch, wire-spindle table, and bean bag chair.
Steve says that's a 'regular', and therefore probably not blog-fodder, but I still wanted to send my appreciation.