ingredients
Pomme Puree
Glazed New Potatoes
directions
Preheat Oven to 375°F.
In a saucepan, add enough water to cover the potatoes and bring to a boil over high heat. Cook until tender, approximately 15 to 20 minutes. The potato skin MUST be left on the potato — if not, excess water will be absorbed, making the whipped mixture too moist. Drain.
Peel the potatoes and process through a ricer or a fine-mesh sieve set over a bowl. Slowly mix in half of the lukewarm cream into the potato mixture then whisk in the butter, one piece at a time. If you whisk the potatoes too quickly when adding the cream or the butter, the mixture will become glutinous. You do not want to overwhip the potato puree, so be very gentle at this stage. Pass the whipped potatoes again through a fine-mesh sieve into a separate container.
Fold the remaining warm cream into the mascarpone and then gently fold into the whipped potatoes. Season with salt and freshly ground white pepper. Place in a small pot and cover with plastic wrap. Set aside and keep warm.
Preheat Oven to 375°F.
Place the potatoes, salt, chicken stock, butter, garlic, and thyme in a large casserole. Cover with a lid and transfer to the preheated oven. Bake until the potatoes are tender. Remove the potatoes from the casserole and set aside, keeping them warm.
Strain the liquid into a large, non-stick pan over medium-high heat and reduce until syrupy. Increase the heat to high and add the potatoes to the pan; continue to cook the potatoes with the reduced liquid, shaking frequently, until the potatoes are well coated with the glaze.
Add baby leeks and heat for a further minute to warm and glaze. Add the chopped chives and season with salt and pepper.
Place a scoop of the whipped potatoes in the bottom of each of four serving bowls. Place the glazed potatoes on top, or on the side of the whipped potatoes.
Bring veal reduction to a boil and reduce by half; whisk in the butter and drizzle a portion around the potatoes. Garnish with a sprig of chickweed and serve immediately.