1Peel potatoes, cut into eighths, and place immediately into a large pot. Add water to cover the potatoes by at least 2 inches and salt well (the water should taste like seawater).
2Bring potatoes to a boil over high heat. Once boiling, reduce heat to medium low and simmer, uncovered, until potatoes are completely tender and just beginning to fall apart, about 20 minutes.
3Drain potatoes in a large colander and let them dry undisturbed for about 5 minutes. Meanwhile, heat broth and butter over medium heat in the pot used to cook the potatoes until mixture is hot and butter is melted. Remove from heat and season with freshly ground black pepper and, if necessary, salt.
4Pass cooked potatoes through a potato ricer into the broth mixture. Fold together, being careful not to overwork the potatoes, until evenly combined and smooth. Taste potatoes, and, if necessary, adjust seasoning.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Molecularly Creamy Mashed Potatoes
The traditional way to make creamy mashed potatoes is to add loads of butter and cream. But that can hide the flavor of the potatoes, so in this episode of MDRN KTCHN, host Scott Heimendinger explains how a common ingredient called diastatic malt powder can be used to make incredibly smooth and creamy mashed potatoes on the molecular level. You can check out the full recipe here, and buy diastatic malt powder here. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
Sunset magazine food editor Margo True has learned the rights and wrongs of mashed potatoes from a reliable source—her mother. Here, she demonstrates the wrong way (undercooking waxy potatoes, skimping on the cream, or, horror of all horrors, employing a food processor to mash) and the right way (using russet or Yukon Gold potatoes, cooking them as long as possible, drying them over heat before adding lots of cream, and topping with herbs). This approach elevates mashed potatoes to their rightful status as much more than a side dish. (Click here for Margo's mashed potatoes recipe.)
Behind the bar - Beetle House
We visited the Tim Burton-themed bar to check out some of their spooky concoctions. Read more.