Recipe courtesy Doug Psaltis, chef/partner, RPM Steak, Chicago
This creamy side dish shares the bill with more than 12 cuts of steak at Chicago’s RPM Steak. Doug Psaltis heats the cream to avoid lumps in the potatoes, and blue cheese punches up the flavor.
- 5 pounds Russet potatoes, peeled and cubed
- 3 tablespoons kosher salt, plus more for seasoning
- 1 quart heavy whipping cream
- 4 sticks cold butter, cubed
- Salt, to taste
- 4 ounces crumbled blue cheese
In large heavy pot, add potatoes and enough cold water to cover. Add salt. Over medium-high heat, bring to a simmer then reduce heat. Cook potatoes until tender, about 45 minutes.
In pot over medium heat, add heavy cream and heat for 3 to 5 minutes while stirring occasionally, being careful not to boil or reduce cream.
Once potatoes are tender, drain and return to pot. Over medium heat, cook to remove excess moisture until just dry. Working in batches, pass potatoes through ricer into large bowl.
Gently stir in cream, mixing until smooth and light. Using hand mixer, add butter in batches until incorporated. Add salt, to taste.
Place potatoes in large serving bowl. Garnish with blue cheese. Serve immediately. Serves 8.