INGREDIENTS:Wild Mushroom Mashed Potatoes (1 order):
4 cups riced Idaho potatoes
½ cup heavy cream
4 Tbsp. butter
1 cup rough-chopped mushrooms
1 cup finely chopped mushrooms
3/4 cup Boursin cheese
½ cup chives
to taste, salt and pepper
Potato and Sweet Pea Mash with Mint (2 Orders):
1 ½ cups riced Idaho potatoes
2 cups peas
4 Tbsp. butter
2 oz. chicken stock
for garnish, mint oil (recipe follows)
to taste, salt and pepper
Mint Oil:
1 ½ cups fresh mint leaves
1 cup vegetable oil
to taste, salt and pepper
Blue Stilton and Candied Red Onion Custard Potato (1 order):
2 oz. sliced Idaho potatoes
¼ cup (as needed) custard for potatoes (recipe follows)
2 Tbsp. candied red onions
3 Tbsp. Blue Stilton cheese
1 tsp. garlic
1 tsp. butter
Custard for Potatoes:
4 cups heavy cream
5 whole eggs
5 egg yolks
½ nutmeg nut
to taste, salt and pepper
Candied Onions for Potatoes:
12 sliced onions
3 cups sugar
3 cups red zinfandel
½ bottle port
¼ cup white balsamic DIRECTIONS:For Wild Mushroom Mashed Potatoes (1 order):
Boil and rice potatoes while still warm. Mix in cheese, butter and cream. Add mushroom and chives. Fold together. Season with salt and pepper.
For Potato and Sweet Pea Mash with Mint (2 Orders):
Melt butter in pan. Before butter browns, add peas and cook until butter starts to simmer again. Add chicken stock. When stock starts to simmer, remove from fire and puree. Fold in potatoes, taking care not to over mix. Garnish with mint oil.
For Mint Oil:
Puree all ingredients in blender and strain through a chinois, reserving oil for service.
For Blue Stilton and Candied Red Onion Custard Potato (1 order):
Slice potatoes paper-thin. Squeeze out water and mix with a little custard to coat. Use butter and garlic to grease pot. Layer potatoes, onions, cheese in that order, repeating until filled. Add some custard in between the layers and over top layer until potatoes are covered and custard reaches rim of the pot. Bake at 300°F in water bath for 30-40 minutes.
For Custard for Potatoes:
Heat cream to scald (do not boil) and set aside. In a mixing bowl, add eggs and egg yolks. Beat until light yellow and frothy. Using a 2-oz. ladle, slowly drizzle in hot cream, beating constantly until 6 oz. of cream have been added. Then pour in remaining cream, beating constantly. Strain through a chinois and reserve for service.
For Candied Onions for Potatoes:
In a saute pan, saute onions until they are golden brown. Add both wines and vinegar. Simmer 25 minutes. Add sugar and let it reduce more until syrupy. SERVINGS:Varies From:Executive chef James Wierzelewski, Aria Restaurant, Chicago PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION
