Chef Casey Douglas
Apollo Grill, www.apollo-grill.com, Easthampton, MA
- 4 large Yukon Gold potatoes cut in quarters
- ¼ warm heavy cream
- 4 Tbsp melted butter
- Zest and juice of 1 lemon
- 2 Tbsp chopped parsley
Place chopped potatoes in medium stock pot filled with water and 1Tbsp salt.
Simmer for 30-45 minutes until soft.
Drain and place in mixing bowl. Whip 1 minute.
Add heavy cream and butter. Mix and season with lemon and parsley.
Recommended wine/beer for Lemon Parsley Mashed Potatoes:
Domaine Demangeot 2004 Bourgogne Hautes Côtes de Beaune “Cuvée Saint-Eve” [Côte d’Or, France]
Pan-seared scallops never needed a life line swimming in a sea of white Burgundy—they were made for each other. Perhaps it has a lot to do with the last great ice age. Burgundy’s soils emerged with deep and dense layers of chalk and limestone formed by the sedimentation of marine life left high and dry by the receding waters. These marine fossils give Burgundian Chardonnay an incredible affinity for shellfish. Domaine Demangeot’s 2004 “Cuvée Delphine Saint-Eve” has just the right combination of richness and nerve so as not to be overwhelmed by the truffle paste. At the same time, it is easily up to the challenges of the lemon parsley mashed potatoes.