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April 07, 2020

JBS Mashed Potatoes

  • JBS Mashed Potatoes

    JBS Mashed Potatoes

Chef Joaquim's side dish is out of this world — and could easily become the main dish! His original recipe serves 20, so we scaled it back to yield 6 hearty portions.

Serves 6

  • 4 Yukon gold potatoes
  • 1 cup heavy cream
  • 11 tablespoons unsalted butter
  • Salt, to taste

  1. Peel and quarter Yukon potatoes.
  2. Place potatoes in a large stock pot and cover the potatoes with cold water and bring to boil.
  3. Once it comes to a boil, bring down to a simmer and cook until the potatoes are tender.
  4. Heat heavy cream in a sauce pot until hot.
  5. Strain potatoes and pass through food mill or mash into a new bowl.
  6. Add the heavy cream and cold butter and whisk until combined.
  7. Season to taste with salt.


Potato Topping Recipe

  • Top with finely minced chives
  • Applewood smoked bacon, sautéed golden
  • Crème fraiche (or sour cream)
  • Housemade truffle butter (recipe below)


Truffle Butter Recipe

  • 1/4 cup salted butter
  • White truffle oil "to taste"
  • If available, 1/2 ounce minced fresh truffles
  1. Soften butter by bringing to room temperature.
  2. Mix in truffles and truffle oil.
  3. Refrigerate until ready to use.


Discover more Recipes


updated 4.7.20

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