JBS Mashed Potatoes

Chef Joaquim's side dish is out of this world — and could easily become the main dish! His original recipe serves 20, so we scaled it back to yield 6 hearty portions.

Serves 6

• 4 Yukon gold potatoes
• 1 cup heavy cream
• 11 tablespoons unsalted butter
• Salt, to taste
  
  

1. Peel and quarter Yukon potatoes.
2. Place potatoes in a large stock pot and cover the potatoes with cold water and bring to boil.
3. Once it comes to a boil, bring down to a simmer and cook until the potatoes are tender.
4. Heat heavy cream in a sauce pot until hot.
5. Strain potatoes and pass through food mill or mash into a new bowl.
6. Add the heavy cream and cold butter and whisk until combined.
7. Season to taste with salt.

Potato Topping Recipe

• Top with finely minced chives
• Applewood smoked bacon, sautéed golden
• Crème fraiche (or sour cream)
• Housemade truffle butter (recipe below)

Truffle Butter Recipe

• 1/4 cup salted butter
• White truffle oil "to taste"
• If available, 1/2 ounce minced fresh truffles

1. Soften butter by bringing to room temperature.
2. Mix in truffles and truffle oil.
3. Refrigerate until ready to use.

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updated 4.7.20