Parmesan-Yukon Gold Potato Puree

Parmesan-Yukon Gold Potato Puree

prep time

minutes
cook time

minute
servings
12

Ingredients












Cooking Instructions

1

Fill large kettle with water. Salt lightly. Add potatoes; bring to gentle simmer. Cook until potatoes are tender.


2

Meanwhile, in large saucepan, fry bacon over medium heat until rendered and golden brown. Add garlic, peppercorns, chili flakes, thyme and bay leaves. Cook 2 to 3 minutes or until aroma from garlic and spices develops, stirring frequently. Add vegetable stock. Cook until reduced by half. Stir in cream and cheese. Cook until gently simmering. Reduce heat and simmer 3 minutes. Cover and steep for 10 to 15 minutes.


3

Drain potatoes. Puree in food mill. Strain cream mixture and discard solids. Fold strained mixture into potatoes. Add kosher salt to taste.


Ingredients












Cooking Instructions

1

Fill large kettle with water. Salt lightly. Add potatoes; bring to gentle simmer. Cook until potatoes are tender.


2

Meanwhile, in large saucepan, fry bacon over medium heat until rendered and golden brown. Add garlic, peppercorns, chili flakes, thyme and bay leaves. Cook 2 to 3 minutes or until aroma from garlic and spices develops, stirring frequently. Add vegetable stock. Cook until reduced by half. Stir in cream and cheese. Cook until gently simmering. Reduce heat and simmer 3 minutes. Cover and steep for 10 to 15 minutes.


3

Drain potatoes. Puree in food mill. Strain cream mixture and discard solids. Fold strained mixture into potatoes. Add kosher salt to taste.


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