At a Glance
- Potato Type: Yellow
- Prep Method: Boiled
- Yield: 40
Recipe By: United States Potato Board
Ingredients
- 4 ounces butter
- 1 pound chopped yellow onions
- 1 ounce minced fresh garlic
- 4 pounds peeled and cubed hash brown potatoes (refrigerated or frozen)
- Salt as needed
- 2 gallons chicken stock
- 2 quarts heavy cream or creme fraiche
- White pepper as needed
Garnish Suggestions:
- Salsa, black beans and minced cilantro
- Crisp-cooked bacon or pancetta julienne with a dollop of macarpone
- Minced chives or green onions and roasted pepper puree
- Deep-fried julienned leeks with chile oil drizzle
- Curry powder and toasted unsweetened coconut.
Fresh Potato Alternative: Peeled and diced yellow or white potatoes can be used in place of prepared potatoes.
Preparation
Melt butter in large saucepan or rondo. Saute onions and garlic until soft and golden
Add potatoes. Saute 5 minutes, season lightly with salt.
Add chicken stock; bring to boil. Reduce heat; cover and simmer 10 minutes. Puree with stick blender; add cream. Season to taste with white pepper and additional salt.
