Looking for a rich, creamy, fluffy side dish to add to your Thanksgiving table? This chive and garlic potato puree from Chef Jake Andrews of La Cantera Resort & Spa in San Antonio is just the thing. "The blend of milk, cream and cold butter help achieve that silky smooth texture," says Andrews.
Chive & Garlic Potato Puree
La Cantera Resort & Spa
12 Russet potatoes, washed well
1 quart heavy whipping cream
1 quart whole milk
1 lb butter
2 tablespoons chives, finely minced
2 teaspoons garlic, finely minced
1 pinch nutmeg, ground
salt and white pepper to taste
Roast the potatoes in a 350F oven for about 45 min – 1 hour. The potatoes should be easily pierced with a fork.
Once the potatoes are cooked, in separate pots, bring the cream and milk to a simmer. Reserve warm.
Cut the potatoes in half and scoop out the flesh from the skins; discard the skins.
Pass the potato through a fine meshed screen or food mill.
Working quickly, add 1/3 of the cream and milk.
Whisk the butter into the potatoes & adjust as necessary with 1/3 of cream and milk until all of the butter is incorporated. If potatoes become tight, thin with more milk. Do not add any more cream.
Season with the salt, pepper, nutmeg and minced garlic.
Mix well and top with chives.