Seaweed Mashed Potatoes
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Special equipment: potato ricer or food mill fitted with the fine grinding disk, high-speed blender or food processor In a saucepan, combine the water and kombu over medium-high heat and bring to a simmer
3
Adjust the heat to maintain a low simmer and cook for 20 minutes
4
Remove the pan from the heat and add the bonito flakes
5
Cover the pot and let stand for 10 minutes
6
Strain the liquid through a fine-mesh sieve placed over a clean saucepan and discard the contents of the sieve
7
Add the potatoes, place the pan over medium-high heat and bring to a boil
8
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
9
Just before the potatoes are ready, in a small saucepan, bring the cream to a simmer over medium heat
10
Drain the potatoes, discarding the liquid
11
Pass the potatoes through a potato ricer into a small saucepan
12
Add the cream and whisk well to incorporate
13
Place over low heat and stir until the mixture is smooth
14
Whisk the 2 tablespoons Seaweed Butter into the potato-cream mixture until well blended, and then add the salt
15
At this point, transfer the potatoes to the desired serving vessel
16
This can be served family-style in a large serving bowl, or as a side dish in individual bowls
17
Using a mandoline, finely shave several pieces of the frozen seaweed butter and place a few pieces on top of the potatoes
18
Using a grater, grate a little of the bonito over the top
19
Serve right away
20
Put the seaweed in the blender and process on high speed until broken into fine pieces, 30 to 45 seconds
21
Transfer the seaweed to a large bowl and rinse under cold running water until fully hydrated, about 10 minutes
22
Drain the seaweed, return it to the blender, add the butter and process until fully blended
23
Divide the butter in half and transfer each half to a large sheet of plastic wrap
24
Roll the butter up in the plastic wrap pieces, forming two thick logs
25
Refrigerate one half and freeze the other
26
It will keep for up to 2 weeks