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Duration:
45 mins
Servings:
8 servings
Level:
This is an easy mashed potato recipe, but it’s important to start with the right kind of potato. A less starchy potato, such as a Stokes Purple® potato or Okinawan sweet potato is ideal. Yukon Golds also make for great mashed potatoes. Sometimes we like to leave some of the skin on, particularly if we are using a Yukon Gold potato, as it adds a great texture to mashed potatoes.
Similar to the Hawaiian sweet potato, the Okinawan sweet potato is tubular in shape. It has a buff-colored skin with earthy spots and its flesh is violet-purple. The Okinawan sweet potato has a delicate, slightly sweet taste and a creamy texture that can be used like other sweet potatoes. Because Okinawan sweet potatoes originated from Japan, they're often confused with Japanese sweet potato. The flavor profile and color of these kind of sweet potatoes are different than any other sweet potato on the planet. They turn a brilliant indigo purple color once cooked, and with a delicate, slightly sweet taste, they have a somewhat starchy creamy texture that lends a slight flavor and texture of honey.
Part 1:
Potato Preparation
Step 1
1. Thoroughly rinse potatoes, scrubbing with a vegetable brush to remove any dirt.
2. Using a vegetable peeler, peel potato completely. Using a paring knife, carefully remove the eyes of the potato. Make sure the potato is completely clean and place in cold water while you peel the rest.
Step 2
Drain the potatoes, then add to a medium-sized pot and cover with water. Bring to a boil and cook uncovered for 15–25 minutes or until potatoes are fork-tender.
Step 3
Drain potatoes well and keep warm.
Part 2:
Potato Puree
Step 1
1. Heat coconut milk and butter in a pan until warm. Slowly add butter and coconut milk to potatoes while mixing with a hand blender. Continue to add the milk until the mashed potatoes reach the desired consistency.
2. Season with salt and pepper. Mix well.
Step 2
1. Pass the mashed potatoes through a fine-mesh strainer (No. 120) to produce a fine and silky purée.
2. Take the pastry bag and place the No. 126 pastry tip inside the bag. Once the tip is in place inside the bag, place the purée inside pastry bag until the bag is half full and/or until you reach 300 grams of purée inside. Tie the end of the pastry bag using a zip tie.
Part 3:
To Serve
Step 1
1. Using scissors, cut the tip of the pastry bag.
2. With the pastry tip upside down, start piping in a zig-zag pattern.
Step 2
Using a scraper, press down on one half of the purée and gently spread to the side as shown in the photo.
Step 3
1. Place some micro red ribbon sorrel leaves with yuzu juice and 3–4 ice cubes in a deli cup. Place the container inside a vacuum machine. Proceed to vacuum-blanch.
2. Using tweezers, place the yuzu-blanched red ribbon sorrel leaves to decorate the potato purée and to add some citrus flavor.
3. Serve immediately.
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Ingredients
Equipment
