Wednesday, December 12, 2012

Gremolada Mashed Potatoes

Gremolada Mashed Potatoes
(6 servings)


2 lb. Small Red Potatoes
1 ½ tsp. Kosher Salt
As needed Cold Water
½ cup Heavy Whipping Cream
8 tbsp. Unsalted Butter, room temperature
To taste Kosher Salt
2 tbsp. Fresh Italian Parsley, finely chopped
1 medium Lemon, zested
1 clove Fresh Garlic, minced


Wash and quarter the potatoes leaving skins on before placing them in a large pot.  Cover by 1 inch with cold water.  Add the salt and bring to a boil over medium-high heat.  Once at a good boil, lower heat to cook at a fast simmer for about 15 minutes or until potatoes are tender when pierced by a small sharp knife.  As potatoes are cooking, make the Gremolada by mixing the parsley, lemon zest and garlic together in a small bowl.  Drain potatoes and return to the pot and set over very low heat.  Now coarsely mashed the potatoes, while gradually adding the cream and butter as you go.  Taste and adjust seasoning if needed.  Then add all but ½ a tablespoon of the Gremolada to the potato mixture and combine well.  Transfer to a serving dish and sprinkle with remaining Gremolada and serve. 

Note:               If needed to be made somewhat in advance, omit the Gremolada until just before serving.  Set the pan of potatoes in a larger pan with near simmering water.  Place a wooden spoon in the pan of potatoes and cover with a lid.  You need to allow for some air circulation.  Remember to stir occasionally.  Add the Gremolada as before just before service.

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