When Anna assigned me “Pommes de terre Robuchon” for our August 2013 Lark Cookbook Gr8 dinner, I couldn’t have been more excited. Mashed potatoes are by far one of my favorite side dishes.
With her invitation for the evening she included four small cast iron pots so that each couple could share this rich and tasty treat. Also, this task gave me the excuse I needed to buy a ricer which I now use every time I make mashed potatoes. As fancy as it looks, this recipe could not be easier and is so tasty.
Recipe adapted from John Sundstrom's cookbook, "LARK: Cooking Against the Grain."
Put scrubbed potatoes and 2 Tablespoons kosher salt in a large pan and cover with water.
Simmer for 20-30 minutes until tender when pierced with a fork.
Drain water from the potatoes.
Put half the potatoes through a food mill with the smallest attachment disk, or a ricer.
Add the second half of the potatoes to the food mill (or ricer) with the butter and push through.
Stir with a fork until the cream and potatoes are well mixed.
Taste and add salt as needed.
Put the potatoes into a serving bowl or individual ramekins and sprinkle with the chopped chives.