Back
Potato Puree with Buttermilk, Caramelised Buttermilk, Dried Olives
Recipe by Pete Campbell
Try this unique potato, buttermilk and olive oil dish; you'll never see these simple ingredients the same again!
- Steps
- Ingredients
Ingredients
Dried Black Olives
Potato Skin Milk
Potato Purée
Caramelised Buttermilk
Buttermilk Sauce
Select All
Steps
- Preheat oven to 150C. Prepare a hibachi grill or a grill pan until very hot.
- For the Dried Black Olives, slice the olives in half lengthwise and place on a baking tray lined with baking paper. Place into the oven for 1 hour then remove and allow to cool for 5 minutes. Roughly chop into 2- 6 mm pieces. Set aside in an airtight container.
- For the Potato Skin Milk, pour the milk into a saucepan. Combine the potato skins and a little grapeseed oil and toss to combine. Season with salt. Cook potato skins on a hibachi, BBQ or grill pan until almost blackened. Turn the skins to achieve a char on both sides, then add to the milk. Set aside and allow the milk to steep for 1 hour stirring occasionally. The milk should become a coffee colour.
- Increase oven to 200C. Prepare a double boiler.
- For the Potato Purée, clean and dry the potatoes. Toss the potatoes with some grapeseed oil and a little salt and roast for 45-50 minutes, or until a skewer easily pierces through the centre of the potatoes. Just before the potatoes come out of the oven, heat the Potato Skin Milk to just barely a simmer, then pass through a fine mesh strainer lined with muslin cloth. Keep warm to add to potatoes.
- Remove the potatoes from the oven. Working quickly to prevent potatoes losing heat, slice one potato in half and pass one half through a ricer into double boiler. Discard potato skin then repeat process with the remaining potatoes. When all the potatoes have been passed through the ricer, add half the warmed milk to the bowl and lightly fold to combine. Remove potato puree and set a clean bowl over the simmering water. Pass the potato mixture through a fine mesh sieve into the clean bowl. Add the remaining milk and butter to the sieved potato and gently fold to combine to avoid making the potato gummy. Season with salt.
- For the Caramelised Buttermilk, combine the buttermilk and butter in a frying pan over high heat and bring to a boil. Reduce heat to medium and simmer until buttermilk separates and the whey has reduced completely. Stir the buttermilk solids continuously as they begin to caramelise and turn golden brown. Remove from heat when the buttermilk has become the consistency of breadcrumbs and is a deep golden colour. Place onto a paper towel to drain and allow to cool.
- For the Buttermilk Sauce, combine ingredients in the canister of a stick blender and blend for 5-10 seconds to combine. Pass through a fine mesh sieve and reserve for assembly.
- To serve, spoon about 3 tablespoons Potato Purée in a 10cm circle on each serving plate. Sprinkle with 2 teaspoons Caramelised Buttermilk and 2 teaspoons Dried Olive. Finish each plate with 2 tablespoons Buttermilk Sauce.
