CHEZ PIERRE | TASTE BUDS
from the kitchen of
No mes amis, this is not a racing potatoes or even a dish which ever lasts for 24hrs but I suppose one might consider it a fast food, non?
Pomme de Terre Le Mans
I was told many years ago by my grand-père that the original Hotel de France in La Chartre sur le Loir, owned for generations by the Pasteau family, used to serve this as a side to most of the Le Mans racing teams, who used the hotel as a headquarters during the races. He told me it was a particular favourite of Scottish driver Ron Flockhart, twice-winning Jaguar team
driver of the Le Mans 24hr in the 1950’s, and that he would apparently devour a plateful before his racing sessions to keep him going throughout the arduous hours ahead!
Ron and his business partner Hugh Langrishe had a motor garage in Ascot and would regularly eat at my grand-père’s then nearby restaurant. The recipe soon became a favourite amongst the customers, listening enrapt as the two men dined out on dramatic tales of racing derring-do.
Similarly, the dish has been a worthy and popular addition to our Chez Pierre menu card for a long time and is easily prepped for the following day’s servings. An interesting variation on standard mashed potatoes it makes a very tasty side to both a formal dinner with guests at home or an everyday family supper. I am a big fan of our varied potato offerings here but I have to say this is one of my favourites, which we serve with pork chops, steaks, casseroles and other hearty mains.
TO CREATE
INGREDIENTS For 6 (adjust for more or less) 5 lbs maris piper or russet potatoes, peeled and cut into 1-inch cubes; 8 ounces full-fat cream cheese, at room temperature; 1 tbsp unsalted butter; ¾ cup sour cream; ½ tsp garlic powder; pinch of grated nutmeg; salt and freshly ground black pepper.
Bon chance, Pierre x askchezpierre@gmail.com
Place the potatoes in a large pot and cover with cool water. Make sure they’re covered by at least 1 inch and bring the water to a boil over high heat. Lower the heat to medium and simmer the potatoes until a fork pierces them easily, 20 to 25 minutes.
pot and then use a potato masher to mash the potatoes until smooth. Try to avoid overmixing, which can make the potatoes gluey, but don’t be afraid to mash them until they’re nice and fluffy.
Drain the potatoes in a colander and return them to the pot. Stir a few times to steam the potatoes in the hot pot to remove excess moisture before adding the cream cheese, butter and sour cream to the
Season the potatoes with the garlic powder, nutmeg, salt and pepper. Mix to combine before serving either individually or, as we do at CP, in an entrée on the table to suit the number of diners, who can help themselves.
For us here at CP an advantage is that these mashed potatoes can be refrigerated for up to two days and then reheated in a 350°F oven, covered in foil, for 45 minutes, or in the microwave in 1-minute increments, stirring between heatings. They can also be
frozen in single servings. Scoop 1 cup portions onto a parchment-lined baking sheet and freeze. Once frozen, remove the potatoes from the parchment and store in freezer bags for up to six months. Thaw in the fridge and then reheat as directed above.
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