We served these with a chicken fried Cornish game hen a few weeks ago. We wanted a crisp texture on the outside and a creamy mashed potato on the inside. We made little pucks and grilled them for 45 seconds on each sideRecipe
700 g riced potato half russet half Yukon
200 g caramelized white onions in Madeira
300 g heavy cream
100 g butter soft
6 g salt
3 g pepper
225 g water
20 g methocel sga7c
7 g gelatin bloomed in water
Place the water in a saucepan and boil. Remove and add the methocel and bloomed gelatin. Mix for 1 minute. Place all other ingredients in a bowl with the methocel. Mix until very well combined. Place bowl over a ice bath until mixture is very cold to the touch
1 comment:
That's pretty cool. What about molding them into little balls and tossing them into the deep fryer for a minute? You could possibly have the most perfect tater tot ever created.
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