Restaurant mashed potatoes from Tartine All Day: Modern Recipes for the Home Cook (page 197) by Elisabeth Prueitt and Jessica Washburn and Maria Zizka

  • potatoes
  • heavy cream

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Flemish beef short rib stew (Carbonnade à la Flamande with celery heart salad); Holiday turkey with turkey gravy

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • julesamomof2 on March 31, 2020

    Pretty basic recipe. The one thing I learned from making this one is that I prefer russet potatoes for mashed potatoes. For years I've been using Yukon Golds or a combo of the two, but this version was especially fluffy. I used vegan butter and dairy free milk due to personal preference and they were perfect and easy.

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