From DN Recipes by David Nagy · Food & Beverage

Burrata Whipped Potatoes

Published

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 6 to 8 garlic cloves, peeled and smashed
  • 2 to 2-1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1/3 cup heavy cream
  • 1/4 cup whole milk (or 1/2 & 1/2)
  • 2 tbsp unsalted butter
  • 1-2 tsp Kosher salt
  • 1 to 2 balls burrata
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons finely chopped fresh chives or green onions
  • 1/4 cup grated Parmesan cheese

Instructions
  1. In a small saucepan, combine the olive oil and garlic; cook over low heat for 30 to 40 minutes, until the garlic is very soft and golden in color.
  2. Bring a large pot of water to a boil over high heat. Once boiling, season with 2 teaspoons kosher salt and carefully add the potatoes.
  3. Gently boil over medium heat for 15 to 20 minutes, until the potatoes are fork-tender. Reserve 1 cup of the cooking water and drain the potatoes.
  4. Puree the burrata, cream, and milk in a blender.
  5. Return the drained potatoes back to the pot and finely mash the potatoes.
  6. Add the olive oil, softened garlic cloves, butter, and puree mixture to the potatoes and whip until light and fluffy. 
  7. Season to taste with the Kosher salt, and pepper to taste.
  8. Use the reserved potato cooking water to thin the potatoes to achieve a very creamy texture, if necessary.
  9. To serve, sprinkle the chives and Parmesan over top and, if desired, drizzle a little extra-virgin olive oil.