Seaweed Mashed Potatoes

Name: Seaweed Mashed Potatoes
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 2-inch block bonito; 20 grams 3/4 ounce shaved bonito flakes; 450 grams pound salted butter, diced; 118 milliliters (150 g) heavy cream; 3 Idaho potatoes, peeled and cut into large dice; 15 g sheets sheet (15 g) kombu; 3 grams 1/2 teaspoon fine sea salt; 45 grams 1/2 ounces dried mixed seaweed, preferably equal amounts arame, wakame, nori, dulse, kombu; 2000 grams cups water

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

Watch how to make this recipe.

Special equipment: potato ricer or food mill fitted with the fine grinding disk, high-speed blender or food processor

Ingredients you will need

Potato

Equipment you will use

Food Processor

Potato Ricer

Blender

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

Kombu

Water

Equipment you will use

Sauce Pan

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 Flakes

Equipment you will use

Frying Pan

Pot

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 Pan

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.

Ingredients you will need

Potato

Equipment you will use

Knife

Frying Pan

Just before the potatoes are ready, in a small saucepan, bring the cream to a simmer over medium heat.

Ingredients you will need

Potato

Cream

Equipment you will use

Sauce Pan

Drain the potatoes, discarding the liquid. Pass the potatoes through a potato ricer into a small saucepan.

Ingredients you will need

Potato

Equipment you will use

Potato Ricer

Sauce Pan

Add the cream and whisk well to incorporate.

Ingredients you will need

Cream

Equipment you will use

Whisk

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.

Ingredients you will need

Potato

Seaweed

Butter

Cream

Salt

Equipment you will use

Mandoline

Grater

Bowl

Whisk

Serve right away.

Put the seaweed in the blender and process on high speed until broken into fine pieces, 30 to 45 seconds.

Ingredients you will need

Seaweed

Equipment you will use

Blender

Transfer the seaweed to a large bowl and rinse under cold running water until fully hydrated, about 10 minutes.

Ingredients you will need

Seaweed

Water

Equipment you will use

Bowl

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

Seaweed

Butter

Wrap