Recipe: Jalapeno Mashed Potatoes
LAURENT TOURONDEL'S JALAPENO MASHED POTATOES
Yields 2 quarts
6 jalapeno peppers
1 tablespoon olive oil
1/3 cup cold water
5 pounds Idaho potatoes (about 4-5 large potatoes), scrubbed and patted dry
2 cups Kosher salt
1 cups butter, softened
2 cups heavy cream
Salt & White Pepper
Make the jalapeno puree Preheat oven to 450°F. Halve 3 jalapeno peppers and carefully remove seeds. Rub the halved jalapeno peppers with oil and place on a baking sheet. Roast in the oven for 8-10 minutes. While the peppers are cooking, halve the remaining raw jalapeno peppers and remove and discard seeds. Transfer both the roasted and raw peppers to a blender, add water and puree until smooth. Season with salt and pepper and set aside.
Bake the potatoes Reduce oven temperature to 350°F. Evenly layer the Kosher salt onto a baking sheet. Place the potatoes over the salt and bake for 60 minutes, until very tender when pierced with a knife.
Halve the potatoes lengthwise, and scoop the pulp into a mixing bowl. Pass the pulp through a food mill or a fine mesh strainer into a mixing bowl. Bring the butter and cream to a simmer in a medium size saucepot. Once the butter has melted pour liquid over the potatoes and using a spatula, mix until incorporated.
Serve Mix the jalapeno puree with the mashed potatoes until well combined. Season with salt and pepper.