Potatoes Noisette On Potato Purée Recipes

Steps:

• Add cubed potatoes to a medium saucepan with a big pinch of salt and enough cold water to cover. Bring to a simmer over medium-low heat and cook until very soft and almost falling apart, about 20 minutes. When potatoes are cooked, drain well. Then place them back into the hot pot (with the heat turned off) to evaporate any residual moisture, 30 seconds.
• Run potatoes through a food mill or potato ricer into a mixing bowl. Add butter and stir well to combine; then pour in the warm milk and whisk until thoroughly combined. Add salt to taste and place back into the saucepan. Over very low heat, whisk again to release extra moisture in the potatoes.
• When potatoes are smooth and creamy, but still hold their shape when folded over, transfer to serving dish. Sprinkle with chopped parsley and serve immediately.

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Scoop the potatoes into balls, rinsing well once all are cut. The potatoes can now be dried on a clean tea towel ready for pan-frying.
• Heat 2 tablespoons of cooking oil in large frying pan and pan fry 2-3 handfuls of potatoes on a medium to high heat until golden brown, then transfer to a roasting tray. Repeat until all are coloured. The potatoes can now be finished in the oven for 15-20 minutes until they're tender.
• Once the potatoes are cooked, remove the tray from the oven, add the butter and season with salt and pepper. The Noisette potatoes are now ready to serve.

Steps:

• Preheat the oven to 400 degrees F.
• On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
• Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
• Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.

Steps:

• Put the potatoes, whole, in a pot and cover with cold water. Salt the water. Bring to a boil, and simmer until very tender, about 30 minutes, depending on size.
• Meanwhile, drop the garlic, bay leaf, and thyme in a saucepan with the milk, bring to a boil, turn off the heat, cover, and set aside to infuse 10 minutes. Pull out the garlic and herbs, and discard.
• When the potatoes are done, drain them and peel while hot. Put them through a food mill set on the smallest setting over a large pot. Beat in the butter a piece at a time. Bring the milk to a boil and beat it in, splash by splash, until completely absorbed. You are looking for a very soft, fine puree, not unlike baby food! Check the seasonings, and serve.

Steps:

• Peel the potatoes and cut them into 1 1/2- to 2-inch chunks. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Add 2 tablespoons salt, cover and bring to a boil over high.
• Uncover, lower the heat to a simmer and cook until the potatoes are very tender when pierced with a small paring knife, about 15 minutes. Drain and set aside.
• Meanwhile, cut the butter in 1/2-inch dice and put it back in the refrigerator.
• After the potatoes are drained, pour the milk into a small saucepan and heat over low just until it simmers. Turn off the heat.
• Place a food mill fitted with the finest blade on top of the large saucepan. Process the potatoes into the pan. (Alternately, use a ricer or potato masher, making sure the potatoes are very smooth before proceeding.)
• With the heat on low, vigorously whisk the cold butter into the potatoes several bits at a time, waiting for each addition to be incorporated before adding more butter.
• Once all the butter has been integrated, slowly whisk in enough of the hot milk to make the potatoes the desired consistency, creamy but still thick. Add 2 teaspoons salt and 1 teaspoon pepper. Whisk in the lemon zest, reserving some for garnish, if desired. Season to taste, and serve hot. Sprinkle with reserved lemon zest just before serving.

Steps:

• Preheat oven to 450°F.
• Prick each potato in a few places with a fork, then divide potatoes into 3 groups and wrap each group in foil. Bake in oven until tender when pierced with a sharp knife, 1 1/4 to 1 1/2 hours.
• While potatoes bake, melt butter in a 4- to 5-quart heavy pot over moderately low heat, then cook chestnuts, stirring, 5 minutes. Add half-and-half, bay leaf, salt, and pepper and gently simmer, covered, until chestnuts are very tender and cream is infused with bay leaf, 15 to 20 minutes. Discard bay leaf, then transfer chestnuts with a slotted spoon to a blender. Add enough cooking liquid to purée chestnuts easily, then purée until smooth (use caution when blending hot liquids). Return purée to pot with remaining liquid and stir together. Keep warm over very low heat.
• Holding them with a kitchen towel to protect your hands, carefully unwrap and peel potatoes, a few at a time, and push through ricer into chestnut mixture. Stir to combine (mixture will continue to thicken) and season to taste.

Steps:

• Prepare the vegetables: Have ready a medium-size saucepan of boiling salted water. Add the potatoes and cook until barely tender, 12 to 15 minutes. Lift out, letting them drain well, and peel. Set aside. Add the diced carrots to the water and cook just until crisp-tender, about 4 minutes. Scoop out with a strainer or slotted spoon, letting them drain well, and set aside. Add the peas and cook until barely tender, about 3 minutes; remove and drain.
• In a large bowl, mash the potatoes with a potato masher. Add the crema and beat with a wooden spoon to eliminate most of the lumps. Add the egg and mustard, continuing to beat until the mixture is smooth and fluffy.
• Preheat the oven to 350° F.
• In a medium-size skillet, melt the butter over medium-high heat until fragrant and sizzling but not browned. Add the onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the parsley, cook for 1 minute longer, and beat the mixture into the mashed potatoes. Stir in the carrots, peas, pickled onions, olives, and jalapeños. Taste for seasoning and add the pepper and optional salt. Transfer the mixture to a buttered 2-quart baking dish and bake 20 minutes. Serve at once.

Steps:

• Fill a large pot with about 2 inches water. Set steamer basket in pot (water should not come through the holes). Bring to a boil, and then reduce to a rapid simmer.
• Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.
• Meanwhile, melt the butter in a medium saucepan over medium heat. Simmer, whisking occasionally, until the butter is deep golden brown, 5 to 10 minutes. Place the thyme and garlic in a fine mesh sieve lined with cheesecloth. Strain the butter over the garlic and thyme into a medium bowl, add cream, and whisk to combine.
• Remove potatoes from steamer basket. Drain, and immediately press through a medium mesh sieve into a large bowl using a rubber spatula. Fold the cream mixture into the potatoes. Press mixture through a fine mesh sieve. Season with salt and pepper and serve immediately.

Steps:

• Fill a large pot with about 2 inches of water and add a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
• Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
• Bring cream, garlic, and rosemary to a simmer in a small pot, then remove from heat and let steep 30 minutes. Strain through a fine sieve. Clean pot, then return cream to pot. Add butter and heat over medium until melted, stirring to combine. Cover and keep warm, either over lowest setting on the stove or in a warm pot.
• Remove potatoes from steamer basket and while the potatoes are still hot, pass through a ricer or a food mill fitted with a fine disk into a large bowl. Stir in cream mixture and season with salt and pepper. If a finer texture is desired, pass puree through a medium-mesh sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Reheat over medium heat with a little more cream or water if necessary before serving.

Steps:

• Preheat the oven to 400 degrees. To prepare the potatoes, use the small end of a melon baller to scoop out at least 24 nut-size balls of potato flesh. Heat the butter in an ovenproof pan or skillet and saute the potato balls over medium heat for 3-4 minutes, stirring often.
• Transfer to the oven and roast for 20 to 30 minutes, stirring occasionally, until tender and golden brown all over. Season with salt and pepper, and sprinkle with the parsley just before serving.
• ** I don't like to waste the bits of potato that are left after making the potato balls, so I shred them in the food processor and fry them into hash brown patties. I refrigerate them to eat with breakfast in the next day or so; they turn out well when I reheat them in the microwave or in a skillet briefly.