Comforting mashed potatoes prove a worthy canvas for operators looking to add savory flair to their starch selections.
This article first appeared in the 1 November 2009 issue of Restaurants & Institutions (R&I).
R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. Visit the R&I website to find out more about the magazine or to search its recipe database.
By Christine LaFave Grace, Associate Editor
KIMCHEE SMASHED POTATOES(pictured above)
Gyenari, Culver City, Calif. At this contemporary-Korean concept, kimchee lends unexpected texture and heat to buttermilk-mashed potatoes combined with puréed carrots and mashed sweet potatoes. Consulting chef Debbie Lee, a finalist on Food Network's "The Next Food Network Star," created the dish for a new menu that debuted in September.
HAZELNUT POMME PUREE
Le Bec-Fin, Philadelphia. Toasted-hazelnut purée adds nutty depth to riced potatoes whisked with butter and milk in Executive Chef Nicholas Elmi's riff on the classic accompaniment. When the creamy blend is served à la carte at the legendary top-shelf restaurant, it's given an elegant presentation in a silver tureen.
WHITE-TRUFFLE MASHED POTATOES
Charles Court at The Broadmoor, Colorado Springs, Colo. At the luxury resort's white-tablecloth restaurant, the standard side gets a decadent touch when fresh truffles are available in the fall. Chef Greg Barnhill uses truffle shavings and white-truffle oil to give an earthy essence to Yukon gold potatoes mashed with butter, half-and-half and chives.
Strip House, multiple locations. Chef John Schenk combines grated baked potatoes with shallots, white Cheddar cheese and sour cream and then tops the mixture with extra Cheddar. Baked in individual-size casseroles, the ideal-for-winter side is available à la carte at all six locations of the New York City-based steakhouse mini-chain.