by Babette's Feast
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Babette's Feast's Notes:
Expand1 1/2 pound Russet potatoes Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
1/4 cup heavy cream Ask a question about this ingredient
4 tablespoons clementine or mandarin juice freshly squeezed Ask a question about this ingredient
1 1/2 pinch saffron threads or 1 teaspoon of saffron powder Ask a question about this ingredient
1 medium carrot shredded very thinly Ask a question about this ingredient
2 tablespoons butter for carrots Ask a question about this ingredient
Bring the milk to a boil and add the saffron threads (or saffron powder) and allow to infuse. Set aside.
Ask a question about this stepPeel the potatoes, cut them in 4 and add to a pot with cold water and salt. Bring to a boil and cook for 15 to 20 minutes or until a blade of a knife goes in softly.
Ask a question about this stepWhile you cook the potatoes cook the carrot. Peel, shred thinly the carrot and sauté in the melted butter for 2 minutes. Season lightly with salt and white pepper. Turn of the heat and cover with lid.
Ask a question about this stepDrain the potatoes and immediately mash them with a potato ricer fitted with the disk with smaller wholes over a clean pan.
Ask a question about this stepPut the pan over medium low heat and add the milk with saffron and beat very well. Add the cream slowly always beating. Stir in the cooked shredded carrots and the mandarin juice, stir very well, season with salt and white pepper and allow to heat well and mix the flavours.
Ask a question about this stepServe immediately.
Ask a question about this step
