Recipe : White Chocolate Mashed Potatoes

by Chef Jess Owen

Makes 8 servings.



3 pounds yellow-fleshed potatoes, peeled

1 ½ ounces white chocolate, chopped

¾ teaspoon salt

6 dashes hot red pepper sauce, such as Tabasco sauce

1 ½ cups heavy cream



Place the potatoes in a large pot, cover with cool water to a depth of 2 inches, and bring to a simmer over high heat. Reduce the heat and simmer until tender when pierced with a fork, about 25 minutes. Drain in a colander set in the sink and return the potatoes to the pan.



Add the white chocolate to the still-hot potatoes; stir until the white chocolate starts to melt. Stir in the salt and hot red pepper sauce. Use an electric mixer at medium-low speed to mash the potatoes slightly. Pour in the heavy cream and continue mixing until creamy, about 1 minute. Serve at once.