Philippe Boulot's Whipped-Potato-And-Wild-Mushroom Napoleon
- Total Time
- 50 minutes
- Rating
- Comments
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Ingredients
- 4medium-large Idaho potatoes, about 2¼ pounds
- ¾cup milk
- 2tablespoons unsalted butter
- 1½tablespoons each chopped fresh parsley, tarragon and chives
- 1½tablespoons fresh chopped tarragon
- 1½tablespoons fresh chopped chives
- 4tablespoons olive oil
- ½pound chopped fresh wild mushrooms, like portobello, cremini, oyster, shiitake - or a mixture
- Salt and freshly ground black pepper to taste
- 1 to 1½cups vegetable oil, like canola or peanut, for deep-frying
Nutritional analysis per serving (6 servings)
662 calories; 60 grams fat; 8 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 14 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 5 grams protein; 637 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel three of the potatoes, cut them in small chunks and place them in a saucepan with cold water to cover. Bring to a boil and cook the potatoes until they are tender, about 15 minutes. Drain and pass the potatoes through a food mill or a ricer.
- Step 2
In the same pan, heat the milk; add the butter and the cooked potatoes and mix over medium heat. Remove from the heat and add the herbs. Set aside, covered.
- Step 3
Heat the olive oil in a heavy skillet. Add the mushrooms and saute over medium heat until tender, about 6 to 8 minutes. Drain off any excess oil and mix the mushrooms with the potatoes. Season the potato mixture with salt and pepper to taste.
- Step 4
Scrub the remaining potato. Cut it into very thin slices lengthwise, either with a mandoline or food processor or by hand. You should have 18 slices. Pat them dry on paper towels.
- Step 5
Heat the oil for deep-frying in a skillet or a wok until very hot. Fry the potato slices a few at a time, turning them once, until golden, about 1 minute per side. Drain on paper towels.
- Step 6
Shortly before serving, preheat the oven to 300 degrees. Place the fried potato slices on a baking sheet and reheat for 5 to 8 minutes. Meanwhile, reheat the mashed potato mixture.
- Step 7
To assemble, spread some of the potato puree on each of six plates, top with a slice of fried potato, then repeat twice more, making three layers of mashed potato and three of fried, ending with the fried potato.
Private Notes