From: Chef Jacky Robert, Petit Robert Bistro, Boston. Yield: 4 servings. 4 Idaho potatoes 2 qt. water 3 Tbsp. butter 1 cup heavy cream 1⁄2 cup freshly brewed coffee, plus additional if necessary to taste, salt and black pepper 1 handful sliced almonds Peel and quarter the potatoes and boil them in the water for 20 minutes, or until soft. Drain the potatoes, add butter and cream and mash finely. When well-mixed and lumps are gone, add the coffee. Strain the mixture through a strainer to ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.