Seaweed Mashed Potatoes
- 5 cups (2000 g) water
- 1 sheet (15 g) kombu
- 3/4 ounce (20 g) shaved bonito flakes
- 3 Idaho potatoes, peeled and cut into large dice
- 1/2 cup plus 2 tablespoons (150 g) heavy cream
- 2 tablespoons (30 g) cold Seaweed Butter, recipe follows, diced, plus frozen Seaweed Butter for shaving
- 1/2 teaspoon (3 g) fine sea salt
- One 2-inch block bonito
- Special equipment: potato ricer or food mill fitted with the fine grinding disk, high-speed blender or food processor
- 1 1/2 ounces (45 g) dried mixed seaweed, preferably equal amounts arame, wakame, nori, dulse, kombu
- 1 pound (450 g) salted butter, diced
- In a saucepan, combine the water and kombu over medium-high heat and bring to a simmer.
- Adjust the heat to maintain a low simmer and cook for 20 minutes.
- Remove the pan from the heat and add the bonito flakes.
- Cover the pot and let stand for 10 minutes.
- Strain the liquid through a fine-mesh sieve placed over a clean saucepan and discard the contents of the sieve.
- Add the potatoes, place the pan over medium-high heat and bring to a boil.
- Reduce the heat to medium-low, cover and simmer until the potatoes are tender when pierced with the tip of a paring knife, about 40 minutes.
- Just before the potatoes are ready, in a small saucepan, bring the cream to a simmer over medium heat.
- Drain the potatoes, discarding the liquid.
- Pass the potatoes through a potato ricer into a small saucepan.
- Add the cream and whisk well to incorporate.
- Place over low heat and stir until the mixture is smooth.
- Whisk the 2 tablespoons Seaweed Butter into the potato-cream mixture until well blended, and then add the salt.
- At this point, transfer the potatoes to the desired serving vessel.
- This can be served family-style in a large serving bowl, or as a side dish in individual bowls.
- Using a mandoline, finely shave several pieces of the frozen seaweed butter and place a few pieces on top of the potatoes.
- Using a grater, grate a little of the bonito over the top.
- Serve right away.
- Put the seaweed in the blender and process on high speed until broken into fine pieces, 30 to 45 seconds.
- Transfer the seaweed to a large bowl and rinse under cold running water until fully hydrated, about 10 minutes.
- Drain the seaweed, return it to the blender, add the butter and process until fully blended.
- Divide the butter in half and transfer each half to a large sheet of plastic wrap.
- Roll the butter up in the plastic wrap pieces, forming two thick logs.
- Refrigerate one half and freeze the other.
- It will keep for up to 2 weeks.
water, sheet, potatoes, heavy cream, butter, salt, bonito, potato ricer, amounts arame, butter
Taken from www.foodnetwork.com/recipes/seaweed-mashed-potatoes-recipe.html (may not work)