Professional Documents
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Old-School
Comfort
Food
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Alex Guarnaschelli
Pur
chas
eacopyof
OL
DS
CHOOL
COMF
ORTF
OOD
atoneoft
hes
er
et
ai
l
er
s
:
CLARKSON POTTER
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= Photographs
= by Squire
= Fox copyright
= = 2013 =
by Squire Fox
CLARKSON
and POTTER
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= POTTER
= is=a trademark
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with colophon is a registered trademark of Random
House, Inc.
= FOOD NETWORK
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= logos= are
and associated
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Library of Congress Cataloging-in-Publication Data
has been applied for.
= ISBN 978-0-307-95655-2
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eISBN 978-0-307-95656-9
Printed
in the=
United
of America
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States
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10987654321
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First Edition
old-school introduction | 21
Serv es 4 to 6
mashed potatoes
chantilly
My mother made this every year in the same cranberry-colored baking dish. In
fact, when I see anything cranberry-colored in a cookware store, I start to think of
eating a huge bowl of these mashed potatoes. A luxe version of mashed potatoes,
these have whipped cream folded in (hence the Chantilly part of the name) as well
as Parmesan cheese. Alas, this is a recipe that shouldnt be made in advance. The
potatoes become like a souffl. Sublime.
4 to 5 pounds Idaho potatoes (about
10 medium), peeled and cut into
1-inch chunks
Kosher salt and white pepper
cup whole milk
8 tablespoons (1 stick) unsalted
butter, cut into slices, plus
1 tablespoon for greasing the
baking dish
2 tablespoons plain dried bread
crumbs
1 cup heavy cream
cup finely grated Parmesan
1. Preheat the oven to 375F.
2. Boil the potatoes: In a large pot, add
the potatoes and cover amply with cold
water. Bring the water up to a boil and
reduce the heat so that it simmers. Add
a generous pinch of salt to the water and
allow the potatoes to cook until tender
when pierced with the tip of a knife,
15to 20 minutes. Drain the potatoes in
a colander. Return the empty pot to the
204 | alex guarnaschelli
Serv es 8
Serv es 10 to 12
Pur
chas
eacopyof
OL
DS
CHOOL
COMF
ORTF
OOD
atoneoft
hes
er
et
ai
l
er
s
:
CLARKSON POTTER