Pomme Puree
By: Anonymous
Published: Saturday, February 13, 2010 - 4:03am

Ingredients




pound Yukon Gold potato, skin on
1 cup heavy cream, lukewarm
5 tablespoons unsalted butter
7 tablespoons mascarpone cheese
sea salt, to taste

Preparation

1 In a medium saucepot place potatoes and cover with cold water. 2 Over high heat bring to a boil. 3 Reduce heat and simmer until potatoes are fork-tender, about 15 minutes. 4 Peel potatoes and pass through a potato ricer or fine mesh. 5 Place riced potatoes into a pot over medium-low heat and fold in warm cream and butter. 6 Add Mascarpone cheese and season to taste. 7 Keep warm and covered tightly until ready to use.