Potato Cream Recipe by the brilliant @Chef Yossi Shitrit 500g potatoes (Maris Piper/Russet)
2L cold water
40g salt
200g cold diced butter
220g warm milk
180g warm cream 1. Bring to a gentle boil from cold 2. Once cooked, allow the potatoes to steam dry for a few minutes 3. Pass the warm potatoes & cold butter through a moulin or potato ricer together 4. Whisk through the warm milk & cream until smooth 5. Pass through a fine sieve 6. Charge with 1 cartridge & keep warm Potato Skin Vinegar: 500g clean potato skins
1L bottled water
80g sugar 1. Combine everything in a sterilised container 2. Cover loosely with cloth or lid left slightly open 3. Leave at room temperature & stir once daily for the first 2 weeks 4. Fermentation should begin within a few days 5. Once bubbling slows, strain off the potato skins 6. Continue fermenting for 4–6 months in a clean container 7. Keep loosely covered so airflow can continue 8. Once the liquid smells sharp, fruity & vinegary, strain again & bottle The longer it ferments, the cleaner & more rounded the acidity becomes.
#chef #asmr #potato
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