Recipes – № 59
Ramp Potato Purée
Ramps generally go well with potatoes and this recipe is no exception. It's the comforting, creamy mashed potatoes you love, but with an interesting, slightly garlicky, springtime twist. As any plain potato purée, it's a very versatile side: Serve it with meats, brats, fish, sea scallops or a spring vegetable ragout.
Serves 8
4 lbs potatoes. Any medium or large, reasonably starchy, yellow-, white- or red-fleshed variety will do. (About 3 ¼ lbs peeled)
1 bunch ramps (greens and bulbs, about 3 ½ oz)
2 Tbsp olive oil
4 Tbsp butter
Fina sea salt (to taste, about 2 ¼ tsp)
Equipment: Potato masher or ricer
Peel the potatoes and cut into 1 ½ - inch chunks. Place them in a pot and cover with water. Bring to a boil, turn down the heat and simmer for 20-25 minutes until the potatoes are soft throughout. Poke them with a knife or fork or taste a large piece if in doubt. It's better to overcook than to undercook.
While the potatoes are cooking, trim, wash and finely chop the ramps and sautée in a small pan in the olive oil over medium heat until the ramps are soft and have lost their sharp raw taste, about 7 minutes. Remove from the heat.
Once the potatoes are cooked, use kitchen gloves or a towel to hold the potato pot with the lid open a crack and pour the hot water into a large measuring cup. Smush the potatoes and some of the cooking liquid with a masher for a slightly chunkier consinstency or put the potato pieces through a ricer before adding cooking liquid for a perfectly smooth puree. Add the ramps, butter, salt to taste and enough of the cooking liquid to get the desired consistency, about 1 ½ cups. Serve immediately or reheat with a bit more of the cooking liquid.
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