Chef Tyler’s Whipped Potatoes

Method

chefjasonmckinney.com/recipes/chef-tylers-whipped-potato-casserole

1. 1

   Cut the Yukon Gold potatoes into 1-inch pieces. Peel and cut the fingerling potatoes into 1-inch pieces. Grate the Toma.

2. 2

   Dice the butter. In a large pot, cover the potatoes with cold water. Add a pinch of kosher salt and turn the heat to medium-high. Bring to a simmer, then adjust the heat to maintain a simmer until the potatoes are tender.

3. 3

   Drain, then return the potatoes to the pot. Use a spoon to crush. Turn the heat to low and stir with a whisk until the potatoes dry slightly. Slowly add the buttermilk, stirring continuously to emulsify.

4. 4

   Whisk in the butter and whip the potatoes until smooth. BONUS: Saute your favorite sausage and fold it in! Taste and adjust the seasoning with truffle salt or flaky sea salt.

5. 5

   Transfer the potatoes into a casserole dish and top with the grated cheese. If serving immediately, set your broiler to high and broil, uncovered, until golden brown, about 4 minutes. If storing, set aside to allow the potatoes to come to room temperature, then cover with aluminum foil and store in your refrigerator, ready to reheat for Turkey Day!Timer: 4 min

6. 6

   Reheating Instructions. Preheat your oven to 205°C. Bake, covered with the aluminum foil, until warmed through, about 20 minutes. Remove the foil and turn your oven to broil and broil until GBD (Golden Brown & Delicious). Finish with a final sprinkle of truffle salt or flaky sea salt.Timer: 20 min