26 March 2010

Kartọffelbrei

The oddly named Chef from Hell offers Empress Zita's mashed potatoes recipe, and it sounds delish (with milk, cream, and gorgonzola cheese, it's no wonder):
I love family recipes and this one comes from my Grandma Dufek who was a chef to the Austrian Royal Family (the Hapsburgs) in Belgium before World War II broke out. These tasty spuds would show up on the family dinner table from time to time accompanied by a nice roast beef or some sizzling pork chops. In fact, I can recall it was a bitterly cold winter day up in Massachussetts when Grandma & I prepared these mashed potatoes together for the first time back in 1969.

Food is memory & memory is food for the senses. Looking out of the window today, I remember the snowfall which sparks a memory of Grandma whipping the mashed spuds in a big ceramic bowl as she shared her memories of cooking for the Hapsburg family. I can still see her now-- her eyes sparkling, then flashing a smile and saying, "Ach, these potatoes were the Empress Zita's favorite!"

Ingredients:

2 1/2 lb red potatoes, peeled
2 tsp Kosher Salt
1/4 cup Whole Milk
1/4 cup Heavy Cream
5 TBS unsalted Butter
1/2 tsp Coleman's Dry English Mustard
6 oz Gorganzola Cheese, crumbled



Cooking Procedure:

Peel each potato & then place it in a bowl of water so it doesn't brown while you peel the others.
Drain the potatoes well.
Cut each red potato into 4 equal sized pieces & place them in a medium sized pot.
Cover the potatoes with cold water & add the Kosher salt.
Bring this to a boil.
Reduce the heat to a high simmer.
Cook this for about 20 minutes; until the potatoes are soft enough to be pierced with a fork.
Drain the potatoes in the sink through a colander.
In a small pot, bring the milk & heavy cream to a boil.
Stir well while this cooks to prevent scorching the pot.
When the milk/cream mixture is ready, remove the small pot from the heat.
Working in batches, whip all of the cooked potatoes in a food processor & transfer them to a large bowl.
Add the milk/cream mixture, coleman's mustard & gorganzola cheese.
Using a powered hand mixer, mix the potatoes until all of the ingredients are completely integrated.
Taste the potatoes & season with more salt if needed.
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