Part 9/10:
Complementing these main dishes is a rich, velvety mashed potato puree made from Idaho russets. The technique involves steaming the potatoes, then passing them through a fine strainer or ricer for the ultimate smoothness. The potatoes are combined with brown butter infused with garlic and thyme, and finished with cream or milk. This simple but refined preparation yields an indulgent side that elevates a humble staple into a restaurant-quality accompaniment.