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    Thanksgiving: Purée of Yukon Gold Potatoes with Parmesan

    Source of Recipe

    From "How to Cook a Turkey" by the editors of Fine Cooking

    Recipe Introduction

    "Yukon Golds are nice, medium-starch potatoes that give you rich flavor and a dense but creamy texture. The Parmesan adds just a hint of tang, and blends beautifully with mild turkey and rich gravy of any kind. To save time, grate the cheese a day ahead and keep it tightly sealed in the refrigerator."

    List of Ingredients

    ◦ 8 large Yukon Gold potatoes (3 ¼ to 4 pounds total), peeled, quartered, and rinsed
    ◦ Kosher salt
    ◦ 1 ½ cups milk; more if needed
    ◦ ½ cup heavy cream
    ◦ ½ cup (1 stick) unsalted butter, softened
    ◦ ½ cup freshly grated Parmigiano-Reggiano
    ◦ Freshly ground black pepper


    Put the quartered potatoes in a large saucepan with enough cold water to cover. Partially cover the pot and bring to a boil. Uncover, add 2 teaspoons salt, and reduce the heat so the water boils gently. Cook until the potatoes are tender when pierced with a fork, 10 to 12 minutes.

    Meanwhile, heat the milk and cream together on the stovetop or in a microwave until hot but not boiling.

    Drain the potatoes, return them to the pan, and dry them over low heat, shaking the pan and stirring until they look floury and leave a light film on the bottom of the pan. If using a ricer, dump the potatoes into a bowl and rice them back into the pot set over very low heat. If using a hand masher, mash them in the pot until completely smooth.

    Blend in the butter and Parmigiano. Gradually add the milk mixture until the purée is as soft and moist as you like. Season with salt and pepper to taste.

    Serves 8
    (with leftovers)

    • Tip:
    If you're not serving them right away, keep your mashed potatoes warm in the top of a double boiler (or in a heatproof bowl set over a pan of simmering water).




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