Herbed Pommes Duchesse

Herbed Pommes Duchesse
hot mashed potatoes
egg yolks
salted butter, cubed
minced garlic
finely chopped chives
minced parsely
minced sage
salt
ground black pepper

Stir all ingredients together until combined, taste, and adjust seasonings as needed. The hot mashed potatoes should melt the butter, but not cook the egg. The mixture is much easier to mix and pipe while still warm - but if you do not have a heat-proof piping bag, let it cool slightly so you do not burn your hand.

Scoop the mixture into a large piping bag fitted with a large star tip. Pipe rosettes of potato on a parchment lined baking sheet. You may make them as small or as large as you wish - baking time will depend on size. At the point the potatoes may be piped in advance and refrigerated until later. They are baked at 425◦F until the tips begin to turn golden.

Beef Fillet with Pommes Duchesse and Veg

• Seared Fillet of Beef
• Herbed Pommes Duchesse
• Carrot Puree
• Roasted Brussels Sprouts
• Glazed Cherry Tomatoes
• Beurre Rouge
• Balsamic Pearls

Caramelized Onion and Old Cheddar Mashed Potatoes

Caramelized Onion and Old Cheddar Mashed Potatoes
large white onions, thinly sliced
oil
salt
cracked black pepper
potatoes
butter, melted
cream
grated old cheddar cheese

Heat a little oil in a large, wide pan over medium-high heat. Add the onions and cook, stirring often, until onions are caramelized. Season with salt and pepper.
Meanwhile, boil the potatoes until tender, drain, and mash. Stir in the onions along with some melted butter and cream. Stir in the cheese, then additional salt and pepper to taste.

Roast Beef

• Roasted hip of beef
• Caramelized onion and old cheddar mashed potatoes
• Wilted spinach
• Roasted cherry tomatoes
• Spaghetti squash
• Dijon sauce
• Watermelon radish

Horseradish and Sour Cream Mashed Potatoes

Horseradish and Sour Cream Mashed Potatoes
boiled potatoes, drained
prepared horseradish
sour cream
salted butter, melted
sour cream
salt, to taste
black pepper, to taste

Mash all ingredients together. Amounts depend on your personal preference, how nice your potatoes are, and how much potato you have. You should be able to just detect the horseradish, it should not be overpowering. You should also get a hint of sour cream. The texture should be creamy and a little buttery with just the right seasoning.

Roast Hip Of Beef

• Roast hip of beef, rubbed in rosemary thyme butter
• Horseradish and sour cream mashed potatoes
• Sauteed patty pan squash
• Roasted baby carrots
• Maple balsamic glazed purple radish
• Whiskey green peppercorn sauce

Sour Cream and Grainy Mustard Mash

Sour Cream and Grainy Mustard Mash
mashed potatoes
sour cream
grainy mustard
minced garlic
brown butter
heavy cream, optional
salt
ground black pepper

Mash the potatoes with the sour cream and mustard and garlic to begin with. The sour cream should make the potatoes a smooth enough consistency to be easily able to stir them, and the mustard and garlic should add some flavor. Taste and ensure all three flavors are present but none overwhelms the others. Drizzle in some butter for extra richness and to adjust the consistency. Cream may be added as well for a thinner consistency and slightly richer flavor. Season to taste with salt and pepper.

I often use brown butter for making mashed potatoes as I find it just adds another depth of flavor. Brown butter is simply butter melted, and then continue cooking until it turns a golden brown and becomes quite aromatic.

Roast Pork Loin Dinner

• Spiced roasted pork loin
• Sour cream and grainy mustard mashed potatoes
• Honey glazed carrots
• Caramelized apples and red onion
• Roasted patty pan squash
• Brown sugar apple cider gastrique

Creamy Garlic Potatoes

Creamy Garlic Potatoes
mashed potatoes (even leftover will do)
butter
minced garlic
sliced green onions, optional
salt
pepper
cream

Place the potatoes with some butter in a pan and heat until the butter melts. Stir in all the seasonings Then add cream, a little at a time, until the mixture becomes smooth, the cream reduces and gets absorbed into the potatoes, the potatoes are piping hot, and the mixture is a thin, very smooth and creamy consistency. 

This is not like mashed potatoes but rather a "pommes puree". More like a sauce than a starch. They should not be runny but similar to any other vegetable puree.

Champ

Champ are a delicious version of mashed potatoes. They are of Irish origin and are really only mashed potatoes with the addition of thinly sliced green onions but they are really delicious! Maybe it's because the Irish really know how to make a good mash! After having worked in Ireland a couple times, I learned the tricks to excellent mash. Here is my version of champ, which adds some garlic and browned butter for extra mashed potato yumminess!!

Champ
potatoes, peeled, boiled, drained well, mashed, and still hot
thinly sliced green onions (or spring onions, or scallions, they're all the same)
minced garlic
brown butter (melt unsalted butter, then continue cooking it until it turns golden brown)
whipping cream, heated until warm
black pepper
salt

Ensure the potatoes are well mashed and smooth. Then add remaining ingredients, gradually. You want the potatoes to be thin and creamy, but not soupy. And you should be able to taste the garlic, pepper and salt so no flavor overpowers the other. The onions should appear quite prominently throughout the mix. The hardest part is knowing the proper ratios of cream and butter and this comes with practice. Both serve to add richness and thin out the potatoes, but too much butter makes them greasy and too much cream makes them gummy or soupy.
I was taught that after adding enough liquid, the potatoes should be able to be mixed with a whisk until smooth. The process goes a lot smoother if the potatoes, cream, and butter are all hot to begin with!

Sunday Roast

At the restaurant where I work, Sundays are always special. We have a live Irish music session, as well as a big, special Sunday roast dish which is unique each week. Last Sunday was my first time doing the roast, and I was super excited. This is what I came up with:

• Irish style prime rib roast (flavored with rosemary, thyme, garlic, and black pepper)
• Brown butter champ mashed potatoes (green onion, garlic, brown butter, cream, black pepper, salt)
• Yorkshire pudding
• Red Wine Jus
• Braised baby onion and shitake mushrooms
• Roasted colored cherry tomatoes
• Creamed spinach

Potato Pancakes

When you are looking for a different type of pancake or unique potato side dish - this is the one! Even easier than it sounds. 

Soft Potato Cakes
1 cup hot mashed potatoes
1/4 cup melted butter
1 cup grated raw potato
1 cup all-purpose (plain) flour
2 teaspoons baking powder
salt and pepper, to taste

Mix all ingredients together in a bowl until well combined (you may need to knead the mixture with your hands).
Form the mixture into small balls about the size of golf balls. Flatten into large, flat pancakes.
Fry in hot oil until golden on both sides.

Soft Potato Cakes

These potato cakes have an almost biscuit-like texture. Feel free to jazz them up with some spiced. Great served with sour cream or aioli.

Soft Potato Cakes
1 cup hot mashed potatoes
1/4 cup melted butter
1 cup grated raw potato
1 cup all-purpose (plain) flour
2 teaspoons baking powder
salt and pepper, to taste

Mix all ingredients together in a bowl until well combined (you may need to knead the mixture with your hands).
Form the mixture into small balls about the size of golf balls. Flatten into patties. 
Fry in hot oil until golden on both sides.

Chicken Fricasse

Chicken Fricasse
1/2 cup butter
2 medium onions, small diced
3 medium carrots, small diced
1/4 cup all-purpose flour
1 cup milk
1 cup leftover cooked potatoes (mashed or small cubes)
liquid from 1 can of peas
3 chicken breast, cooked and cubed
1 can peas
butter, as needed
milk, as needed
salt and pepper, to taste

 Heat the butter in a large frying pan or pot over medium heat.
Add the onion and carrot, reduce heat and sweat until vegetables are tender.
Stir in the flour to coat.

Pour in the milk and stir until thickened.
Stir in the pea liquid.

Allow stew to simmer and reduce.
Add in the chicken, heat through, then stir in the peas.
Adjust consistency and richness with additional butter and milk.
Season to taste.

Best served as vol-au-vent. See tomorrow's post. 

Potato Profiteroles

Potato Profiteroles
1/4 cup water
2 Tablespoons butter
1/4 cup flour
1 large egg
1/2 cup mashed potato
salt and pepper, to taste
filling of choice

Preheat oven to 400◦F. Line a baking sheet with parchment paper.
Bring the water and butter to a boil in a small saucepan. Add the flour all at once and stir immediately until the mixture comes together. Remove from heat and leave to cool for a few minutes until the bottom of the pot can be touched, but a hand cannot be held on it. Beat in the egg until dough is smooth and glossy. Beat in the potato and seasoning.
Use a small ice cream scoop (or tablespoon) to scoop the mixture and drop on prepared baking sheet.
Bake for about 30 minutes until puffs are slightly risen and golden on top.

To assemble potato profiteroles or 'cream puffs', you simply need a filling to sandwich two puffs together like macaroons. I suggest anything you like to eat with mashed or baked potatoes (although I do not recommend ketchup, sorry). Try a savory spreadable cream cheese (such as herb and garlic), sour cream, aioli or mayo, cheese, pesto, etc.

This recipe came about when I wanted to make a different kind of potato with mash, but was tired of making my typical 'pommes duchesse'. They are a cross between these duchess potatoes and a profiterole and are easy to make, especially if you happen to have leftover mash on hand.

Pork Belly & Mash

This was one of the action stations placed on the gold course event. It is easy to do to order and do in large quantities.

1. Brined, smoked, confit, seared pork belly
2. Creamy, buttery, mashed potatoes
3. Sweet apple cider gastrique

A piece of pork belly is brined overnight, double-smoked at a cool temperature for a long period of time, slowly cooked confit in fat, then seared until crispy. It is placed on a pile of creamy, smooth mashed potatoes and drizzle with an apple reduction sauce. 

Pommes Duchesse

I like potatoes. They tend to be one of those overlooked items that are used all the time and have become a mundane staple. But I still like potatoes and like all the different ways to prepare them. One of my favorite new potato recipes is pommes duchesse or Duchess potatoes. They begin with basic mashed potatoes, but then are enriched with egg yolks and butter, and are piped. Then they are baked until golden on top and firm. There are many different variations on flavors, sizes, and shapes of pommes duchesse; but they all have a crisp exterior and soft, fluffy, rich, exterior. I never really measure amounts, just eyeball based on the consistency I know I need, but here is a guideline recipe.

Basic Pommes Duchesse

1-2 pounds potatoes (I find mealy potatoes such as Russet work best)

1-2 egg yolks, at room temperature

~ 1/2 cup butter (more or less), salted or unsalted just adjust salt content accordingly

salt and ground black pepper, to taste

other dry spices, as desired

chopped fresh or dried herbs, as desired

Peel and wash the potatoes and cut into bite-sized cubes. Boil until very tender, then drain well. Let stand for a few minutes to dry out, then mash. I usually just mash by hand, but if you have a large amount or want them very smooth, use a potato ricer.

Cut the butter into cubes and add along with the egg, and seasonings, and mash them in until completely smooth.

Transfer to a piping bag. I always use one fitted with a star tip - either a small one to make small rosettes or a larger on to make big rosettes.

Pipe potatoes on a baking sheet lined with parchment paper. They can be refrigerated at this point of baked right away at 425◦F until golden on top and firm - larger rosettes will take longer.

A few tips and tricks: Potatoes should be very smooth and herbs should be cut fine so they can be piped. Potatoes need to be piped while they are still hot. Ensure the butter is in cubes and not melted so it incorporated without making the potatoes too liquidy. If tops do not color enough, broil them for a few minutes.

Potato Kale Cakes

This is a quick vegan dish I made the other day. You can use it as an entree, a side dish, or an appetizer or hors d'oevure, depending upon size of cakes and accompaniments. 
Pictured here, they are served with sauteed summer squash, caramelized onion, pecan crumble, and carrot fluid gel.

Potato Kale Cakes
baby red potatoes, quartered
kale leaves, chopped
garlic, minced
cornstarch
seasonings: salt, pepper, paprika, onion powder, etc.

Boil the potatoes until tender. Drain off water, and add kale to the pot. Stir until kale is wilted, allowing the potatoes to become somewhat mashed. Stir in remaining ingredients, adding enough cornstarch to bind the mixture together and seasoning to taste. Form into patties.
To cook and serve: pan-fry or deep-fry patties or bake them, depending upon how much fat you wish to use.

Other Additions: Use any fresh or dried herbs or spices, add in other chopped vegetables, such as shallots, caramelized onions, or roasted red peppers; stir in chopped nuts; use flour in place of cornstarch; add in ground flaxseed, chia seed, or wheat germ.

Champ

Champ are Irish mashed potatoes. They are speckled with green, which comes from the addition of thinly sliced green onions, but sometimes scallions, chives, or chopped parsley or cilantro are used instead or in addition to the onions. I also find champ are usually flavored heavily with garlic, and enhanced with lots of butter and milk or cream, as well as some salt and pepper. They are normally presented nicely in huge mounds, sometimes piped for a different look. Here is my champ recipe:

1.   Boil the desired amount of peeled mealy potatoes until tender. Drain.
2.   Mash well. The potatoes in champ should be quite smooth, with the texture coming from the greens only. It may help to whip or purée the potatoes.
3.  Mash in some butter and cream or milk, as well as garlic paste or finely minced garlic.
4.  Stir in the greens of choice, finely chopped.
5. Season to taste with salt and pepper.
6. The potatoes may now be spooned into a serving dish or piped. If piped, ensure your greens are finely chopped so they do not get stuck in the piping tip.

Leftover Mashed Potatoes

Sometimes it can be difficult to calculate how many potatoes you need to cook in order to serve mashed potatoes to a family or a crowd. With baked potatoes it is easy - usually allow one potato per person, big or small depending on how big of an eater the person is. Homefries are easy too - always make more than you think you need because they will disappear quickly! But mashed potatoes aren't that easy - the one per person method does not always work and it isn't beneficial to make a big pot full, because people don't tend to go back for more and more mashed potatoes. Depending on the potatoes you get as well, mashed potatoes really bring out the good and the bad in the roots. No matter how much gravy you use, you cannot totally save bad potatoes. Leftover mashed potatoes do not reheat well either, and can sit in the fridge for days, looking unappetizing. Luckily, I have developed a few different ways to put leftover mashed potatoes to good use, and transform them into something different entirely!

1. Scalloped Potatoes - When I make scalloped potatoes, I cut a few less potatoes than needed. then when I bring my milk sauce to a boil, I stir in some leftover mashed potatoes and whisk until smooth. this makes a thicker, creamier sauce without adding more fat and gives more texture and potato flavor.
2. Potato Salad - When making potato salad, I whisk some leftover mashed potatoes into the mayonnaise-based dressing, which makes a creamier dressing with less fat.
3. Baked Goods - Unseasoned leftover mashed potatoes can be used for a variety of different baked goods - from breads, to cake, to frostings, to muffins, to fudge. If making bread, be sure to save the boiling water from the mashed potatoes as well - it will add extra flavor and nutrition.
4. Thickening Agent - Mashed potatoes are great for thickening items, in particular soups, chowders, and sauces. Just stir some in and bring to a boil.

Here are some of my examples:

• Scalloped Potatoes {Scalloped}
• Potato Salad {Trifle}
• Potato Fudge {Fudge}
• Chocolate Potato Cookies {Cookies}
• Potato Cake {Cake}
• Potato Bread {Bread}
• Potato Machine Bread {Machine}
• Soup {Soup}