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Seaweed Mashed Potatoes

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Seaweed Mashed Potatoes

Seaweed Mashed Potatoes

Seaweed Mashed Potatoes might be just the side dish you are searching for. Watching your figure? This gluten free and pescatarian recipe has 706 calories, 6g of protein, and 68g of fat per serving. This recipe serves 6. Head to the store and pick up block bonito, heavy cream, seaweed, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes around 1 hour and 50 minutes.

Instructions

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
Ingredients you will need
PotatoPotato
Equipment you will use
Food ProcessorFood Processor
Potato RicerPotato Ricer
BlenderBlender
3
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.
Ingredients you will need
KombuKombu
WaterWater
Equipment you will use
Sauce PanSauce Pan
4
Remove the pan from the heat and add the bonito flakes. Cover the pot and let stand for 10 minutes.
Ingredients you will need
Bonito FlakesBonito Flakes
Equipment you will use
Frying PanFrying Pan
PotPot
5
Strain the liquid through a fine-mesh sieve placed over a clean saucepan and discard the contents of the sieve.
Equipment you will use
Sauce PanSauce Pan
SieveSieve
6
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.
Ingredients you will need
PotatoPotato
Equipment you will use
KnifeKnife
Frying PanFrying Pan
7
Just before the potatoes are ready, in a small saucepan, bring the cream to a simmer over medium heat.
Ingredients you will need
PotatoPotato
CreamCream
Equipment you will use
Sauce PanSauce Pan
8
Drain the potatoes, discarding the liquid. Pass the potatoes through a potato ricer into a small saucepan.
Ingredients you will need
PotatoPotato
Equipment you will use
Potato RicerPotato Ricer
Sauce PanSauce Pan
9
Add the cream and whisk well to incorporate.
Ingredients you will need
CreamCream
Equipment you will use
WhiskWhisk
10
Place over low heat and stir until the mixture is smooth.
11
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.
Ingredients you will need
PotatoPotato
SeaweedSeaweed
ButterButter
CreamCream
SaltSalt
Equipment you will use
MandolineMandoline
GraterGrater
BowlBowl
WhiskWhisk
12
Serve right away.
13
Put the seaweed in the blender and process on high speed until broken into fine pieces, 30 to 45 seconds.
Ingredients you will need
SeaweedSeaweed
Equipment you will use
BlenderBlender
14
Transfer the seaweed to a large bowl and rinse under cold running water until fully hydrated, about 10 minutes.
Ingredients you will need
SeaweedSeaweed
WaterWater
Equipment you will use
BowlBowl
15
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.
Ingredients you will need
SeaweedSeaweed
ButterButter
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
BlenderBlender
16
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.
Ingredients you will need
ButterButter
RollRoll
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
DifficultyExpert
Ready In1 h, 50 m.
Servings6
Health Score2
Gluten Free
DietsGluten FreePescatarian
Dish TypesSide Dish
OccasionsThanksgivingChristmas
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