Mashed Potatoes with Demi-Glace Sauce
Main Dishes • Author's
Description
This is how mashed potatoes are prepared at a contemporary steakhouse in New York City.
Ingredients
- Potato 0 lbs
- Butter 20 oz
- Milk 10 fl oz
- Nutmeg 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Demi-Glace Sauce 5 oz
Step-by-Step Guide
Step 1
Boil the potatoes. Drain the water.
Step 2
Thoroughly mash the potatoes with a potato masher.
Step 3
Melt the butter in a saucepan.
Step 4
Heat the milk.
Step 5
Combine the butter and milk until you achieve a smooth consistency.
Step 6
Pour the milk and cream mixture into the potatoes.
Step 7
Periodically place the pot with potatoes on a warm stove and whisk the potatoes by hand in several batches until all the lumps gradually dissolve.
Step 8
When there are no more lumps, fold the puree with a silicone spatula — this will incorporate air into the puree, helping to achieve a creamy flavor and a smooth, creamy consistency.
Step 9
Spoon the mashed potatoes onto plates (average portion is 200 grams). Create a small well in the mashed potatoes and pour in 25 ml of sauce.
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