Potato Puree


Please ignore the short rib in the above photo and focus on the cloud of white beneath it. That, my friends, is what we in the cooking industry (or the food blogging industry) call a potato puree. It’s a blend of riced potato innards (Yukon Gold & russets), two sticks of butter, heated cream and milk.

We owe this recipe to Suzanne Goin and her “Sunday Suppers at Lucques” which caused us some consternation two weeks ago when it almost killed us with melted plastic.

But my friend Jimmy was coming over for dinner last Sunday and I wanted to impress: so I turned to page 301 for Suzanne’s “Braised Beef Short Ribs with Potato Puree.” The rib recipe was fairly typical: brown in oil, aromatize with onion, carrot and celery, and deglaze with red wine and stock (plus, here, port and balsamic vinegar). The end result was scrumptious and comforting in this cold weather, but my heart belonged to the potato puree.

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