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 as many potatoes per person to be served of your favorite potato (not a baking potato) in lightly
salted water. When they
are tender, drain and rinse quickly with cold water. Return the potatoes to the
pot they were boiled in. If you boiled about 8-10, once drained,
immediately add 1/2 stick of creamy butter, 1/4 cup of heavy cream,
and 1/2 cup of whole milk...begin mashing. *Sour cream can be used instead of heavy cream.
Serve topped with dried herbs or grated cheese. Mash can be eaten alone or as a side with any meat.
~ Tutti a Tavola!
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