Mashed Potatoes, Dauphenoise and Galettes
Serves 4
Method for Mashed Potatoes:
Peel the potatoes and cut them into roughly equal chunks, so they cook evenly. Put them into a large saucepan, cover with salted water and bring to the boil. Reduce the heat and simmer, uncovered, for 15–20 minutes, until very tender but not falling apart; test them with the point of a knife – if it slips in easily, they are done.
Drain well and leave in the colander for a couple of minutes to steam off excess moisture. Push the potatoes through a potato ricer or a sieve to give a really smooth purée. Return them to the pan and add the butter, then mash well. Heat the milk in a small pan until very hot. Gradually add it to the mashed potato, beating well with a wooden spoon. Mix in the herbs if using. Season with salt and white pepper and serve immediately.
Method for Potatoes Dauphinoise:
Oven temperature: 160°C/Gas Mark 3
Put the cream, milk and garlic into a saucepan, bring to the boil and then remove from the heat. Season the cream generously; it should taste very salty. Use the butter to grease an ovenproof gratin dish about 24 x 15cm. Peel and slice the potatoes about 1–2mm thick; you can use a large, sharp knife, a mandoline or the slicing attachment of a food processor for this. Start arranging the potatoes in overlapping rows in the dish, then pouring the infused cream over and continue until all the potatoes and cream are added, finishing with cream. Dot the top with a little butter, cover with foil, then place in an oven preheated to 160°C/Gas Mark 3 and bake for 1½ hours. Remove the dish from the oven and press the potatoes down with the back of a fish slice or a wooden spoon to submerge them in the cream. Return the dish to the oven and cook, uncovered, for about 30 minutes, until the potatoes are very tender and the top is golden. When the gratin is done, a knife inserted in the centre should slip through easily. Leave to rest for 10 minutes and then serve.
Method for Potato Gallette:
Grate the potato or put the potato onto a Japanese mandolin, and make spaghetti strands. In a small frying pan heat a little oil and then place a few strands in, leaving lots of gaps. Gently fry until golden brown. Carefully turn over and brown the other side. Remove and put onto a tray and season with salt. To serve, heat through in an oven.
