Braised Pig’s Head, Potato Purée, Caramelized Onions and Andouille

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

Good mashed potato depends on several factors. First, the right type of potato: it must be a floury variety – we always use Desiree. Second, you should bake the potatoes, not boil them. Third, they should be sieved quickly while they are still hot – this will burn your fingers, but that’s a good sign. Finally, they should be combined with the warm milk and butter immediately after being sieved. At the restaurant, or even at home, I use a vegetable mouli placed on top of a combination of war