Not too many people think of potatoes as a gourmet food. And, not too many people know that the French love a good mashed potato besides their French fries... Right?
The Ratte potato is famous for its 'mash or puree'. It is a small smooth fingerling potato with an amazing buttery nutty flavor and delicate texture. The nutty flavor is said to have come from rich French farm soils that the variety is grown in.
The Ratte potato has an ovate shape, often with a slight curve and golden speckled skin. The flesh of this potato is a deep golden yellow and its delicate texture maintains even when cooking. Some say that the American Yukon Gold is similar.
For a gourmet mash potato dish, wash, peel, quarter and boil in lightly salted water as many potatoes per person as you will serve. When they are tender, drain and rinse with warm water. Return the potatoes to the pot they were boiled in. If you boiled about 10, once drained, immediately add 1/2 stick of creamy butter and 1/4 cup of heavy cream, and 3/4 cup of whole milk...begin mashing.
At this point, you can either serve topped with dried herbs or by adding some additional milk, using an electric mixer, continue to go beyond mashing, creating a near puree. Serve as a side with any meat.
Get a bag and get mashing ~ http://www.bushwickpotato.com/bushwick-potatoes/