Shapes:
Ingredients
- 1 pound (450 grams; about 2 large) russet or Yukon Gold potatoes, peeled and quartered
- Kosher salt
- ¼ cup (60 ml) heavy cream
- 2 tablespoons (30 grams) unsalted butter
- 1 tablespoon (15 grams) crème fraîche or sour cream, plus more to taste
- 2 garlic cloves, minced
- Freshly ground black pepper
- 1¼ ounces (35 grams) finely grated Parmigiano-Reggiano
- 1½ tablespoons minced fresh chives
Directions
- Add the potatoes to a pot and cover with an inch or two of cold water. Season generously with kosher salt and bring to a boil. Cook at a rapid simmer until tender and easily pierced with a knife, 10 to 15 minutes.
- While the potatoes cook, combine the cream, butter, crème fraîche, garlic, and a generous amount of black pepper in a small saucepan. Warm over medium-low heat, stirring often; when the cream starts to bubble, remove from the heat. Let the mixture stand for 10 minutes, or until the potatoes are ready.
- Drain the potatoes thoroughly. While they’re still warm, pass them through a ricer into a heatproof bowl. Fold in the cream mixture and Parmigiano-Reggiano and mix until well combined. Season to taste with salt and lots of black pepper, and add a touch more crème fraîche if you’d like. Stir in the chives.
- Transfer the filling to a piping bag or keep it in the bowl. Use warm or at room temperature, or refrigerate in an airtight container for up to 2 days and let soften at room temperature for 30 minutes before use.
Variations
Make it Vegan: Swap the cream, butter, and crème fraîche/sour cream for dairy-free alternatives and omit the cheese.