Whipped and Roasted Potatoes

Ingredients:

• 4-5 pounds Idaho^® Yukon Gold Potatoes, peeled
• 8 ounces heavy cream
• 3 ounces (6 tablespoons) cold butter, cut into pieces
• Salt to taste
• 1/2 pound Idaho^® Russet Potatoes
• 1/2 pound Idaho^® Fingerling Potatoes

Directions:

To prepare whipped potatoes

1. Simmer Yukon Gold Potatoes in salted water until fork tender. Drain and return to pot over heat; cook tossing quickly until water is evaporated.
2. Process potatoes through a food mill. Return to pot.
3. Heat cream to a simmer. Gradually whip cream and butter into potatoes until combined. Press through a chinois or food mill to remove lumps if needed. Season to taste with salt.

To prepare Crisped Fingerling Potatoes

1. Cook potatoes in boiling water until tender, about 6 minutes depending on sizes. Drain and cool completely.
2. Smash potatoes to about 1/4-inch thick. Flash-fry in 425°F oil until golden brown and crisp. Drain.

To prepare Russet Potato Crumbles – yield about 1-1/2 cups

1. Peel raw potatoes. Place potatoes in a blender or food processor to make coarse pea-size bits.
2. Flash-fry in 425°F until golden brown. Strain then spread on parchment lined sheet pan. Season with salt.

To Assemble:

1. Spoon about 6 ounces (3/4 cup) whipped potatoes onto serving plate.
2. Top whipped potatoes with 1 heaping tablespoon Russet Potato Crumbles. Surround with 3-4 Crisped Fingerling Potatoes.