Jean-Georges Vongerichten Mashed Potatoes
Bon Appetit, Potato, Side dish, Thanksgiving, Vegetarian
Ingredients
4 lb. medium Russet potatoes, scrubbed (original recipe used Yukon Gold)
1 1/2 quarts of water (approx)
4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, plus more
1½ cups whole milk
½ cup heavy cream, warmed in a pan.
1 cup cultured butter, room temperature, cut into pieces
Finishing salt to taste
Freshly ground black pepper
Directions
Cook Potatoes
Place potatoes, water and salt into Instant Pot.
Set Instant Pot to Manual 6 minutes.
After the 6 minutes are up release the steam
Rice the potatoes
Drain any remaining water off the potatoes.
Rice the potatoes using the ricer. Smaller holes for smoother. Typically have used larger holes.
Stir in Fat
Add the room temperature butter.
Add the warmed heavy cream, 1/2 cup at a time.
Stir to combine. Is it creamy enough for you? If not add more cream and stir to combine.
Add salt and pepper to taste and serve
Taste and add finishing salt. Add a little at a time and taste between each addition. Be careful as it is easy to over salt.
Add freshly ground black pepper to taste while add the salt. Should only need a few grinds of the black pepper.
Do ahead
Mashed potatoes can be made 1 day ahead.
Cover and chill.
Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed.