POTATO PROCESSORS RECIPES

Steps:

• Peel the potatoes and chop them in half.
• Place the potatoes in a large pan of water over a high heat. Add a pinch of salt and bring to the boil.
• Boil the potatoes gently until tender. When you can break the potatoes with a fork or cut them easily with a knife, they're done. Drain them in a colander.
• Leave the potatoes in the colander until the steam has evaporated (about 3-4 minutes). If the potatoes are still wet when you start to mash, you will end up with watery mash.
• Place the potatoes in a large bowl and mash them with a potato masher. The harder you work them, the lighter and fluffier they'll become. Don't use anything electrical. Electric whisks or food processors will turn the mash gluey. If you get tired, stop for a minute, shake your arms and then get back to it.
• Once you're sure there are no more lumps in the potatoes, add the butter.
• Mash the butter into the potato. Once it has melted into the mash, add a splash of cream. Mash again and check the consistency, adding more cream if necessary. Taste and add a bit of salt and freshly ground black pepper, to your liking.

Steps:

• In a large fry pan over medium heat, melt 4 Tbs. of the butter. Add the leeks and 1 Tbs. salt, stirring to coat the leeks with the butter. Cover and cook, stirring occasionally, until the leeks are tender, about 20 minutes. Add the thyme, nutmeg, 3/4 tsp. pepper and the cream and simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to a bowl and let cool.
• Preheat an oven to 400ºF (200ºC). Grease a 9-inch (23-cm) square baking dish or large gratin dish with the remaining 1 Tbs. butter.
• In a bowl, combine the Gruyère and Parmesan cheeses. Layer one-third of the potatoes in the baking dish and spread one-third of the leek mixture on top. Sprinkle with one-third of the cheeses, then 1 Tbs. of the chives. Repeat the layering 2 more times. Top with several grindings of pepper.
• Cover the dish with aluminum foil, transfer to the oven and bake for 45 minutes. Remove the foil and continue baking until the potatoes are tender and the crust is golden brown, about 30 minutes more. Let the gratin stand for 15 minutes before serving. Serves 8.
• Williams Sonoma Test Kitchen