Nutrition Facts

Serving Size 226 g

(Approx. 10 Servings)

Amount Per Serving

Calories	440	Calories From Fat	320

% Daily Value*

Total Fat 35 g	54%

Saturated Fat 22 g	110%

Trans Fat 1.5 g

Cholesterol 105 mg	35%

Sodium 30 mg	1%

Total Carbohydrate 27 g	9%

Dietary Fiber 2 g	8%

Sugars 2 g

Protein	6 g

Vitamin A 25%	•	Iron 8%

Vitamin C 50%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

French Style Mashed Potatoes

Prep Time

25 minutes

Cook Time

30 minutes

Total Time

55 minutes

Serves

10 People

Ingredients

Recipe makes 10 Servings

3 Lb Organic Yukon Potatoes, washed, peeled and chopped into same size pieces for even cooking.

3 cup(s) heavy whipping cream

5 cloves of fresh garlic, crushed

1/4 cup(s) shallot, roughly chopped or sliced

3 bay leaves

1 Tsp whole black peppercorns, lightly crushed or cracked

1/4 Tsp fresh nutmeg, grated

4 Oz unsalted european butter, 1 stick, cut into pads or sliced thinly

1 1/2 Tbsp fresh chives, or as needed

Check All

Uncheck All

Add to list

Instructions

Place peeled potatoes into a pot and fill pot with enough cold water to cover potatoes by at least an inch.

Add a large pinch of salt to water and bring to a simmer.

Set a medium sized non-stick or stainless steel pot over medium heat.

Add cream, garlic, shallots, thyme, bay leaves, peppercorns and nutmeg. Season cream strongly with a few pinches of salt.

Allow cream mixture to barely simmer over low heat to allow flavors to steep together slowly. Approximately 20 to 30 minutes. Once potatoes are just soft but not over cooked, drain potatoes into a colander.

Remove cream from heat, strain cream mixture through a fine mesh sieve into a bowl. Discard all cooked solids.

Place drained potatoes into a bowl and place ricer directly over pot used to cook potatoes.

A scoop at a time add potatoes to ricer and press gently to extrude potatoes into pot, make sure no lumps remain.

Repeat process until all potatoes are riced. Place pot of potatoes over medium low heat, add cream a little at a time and stir vigorously to combine and emulsify.

Once potatoes are creamy slowly add tabs of butter a few at a time whisking to fully incorporate.

Once all butter is added, add chives and stir. Remove from heat. Keep lid on pot to keep warm for serving. Season to taste if needed.

Chef's Note: Use as much cream as needed to just make potatoes creamy but not watery. These potatoes can be made up to a couple hours in advance of serving, simply refresh by setting over low heat stirring often and even add a little cream or melted butter re-moisten.