I am a bit of a potato fan, otherwise know as a fanatic. I enjoy potatoes in their many guises and equally enjoy trying to highlight and really show off their potential. After our recent trip to Charleston where we were humbly reintroduced to the flavors, tastes and textures of locally grown and expertly cooked potatoes, I became re-inspired, perhaps jolted into action, which prompted me to pay closer attention to our own potato cookery.
A dish we prepared several years ago featured a decadent potato puree seasoned with assorted herbs and spices. In culling through and sharpening our repertoire, I felt this was an opportune time to revisit that dish. We set the potato puree with methocel so that we could apply some texture and shape to the puree. Once the form was decided we looked to our garden, pantry, and palates for seasonings. The potato puree ended up being seasoned with: two types of basil, two thymes, mint, juniper, togarishi, fleur de sel, sesame oil, chorizo, Pleasant Ridge Reserve cheese, and smoked balsamic vinegar. What is exciting is that the potato, while in the spotlight, may act as a vehicle for whimsy, ideas and kitchen spontaneity.
