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Potatoes Aurore
There are people who dislike mashed potatoes. No really, there are! There are probably even yahoo groups for them and they’re taking over the world, one boiled potato at a time.
How do I know this?
Well, I learned it the hard way: after slaving over a hot stove during the Holidays only to find out that one of my dinner guests was one of them haters. Stupid enough it never occurred to me people could actually dislike mashed taters. I mean, what’s not to like about the creamy, fluffy, goodness?
But all kidding aside, this fabulous classic French recipe is one you’ll really want to put on the table this Thanksgiving or Christmas. And not just for those who don’t like The Mash. It’s simple but fragrant, delicious and pretty.
Ingredients:
1 1/2 pound small potatoes
1 medium tomato
1/3 can diced tomatoes
1 large garlic clove
4 tbsp butter
3 tbsp flour
2 cups milk
1 bay leaf
nutmeg
pepper
salt
Directions:
This is the Aurore part. Aurore means dawn in French, referring to the beautiful orange color of the sauce. The tomato gives the sauce its distinct color.
The potatoes. I took a shortcut and bought them parboiled. If you’re using small new potatoes, scrape them and parboil them for about 8 to 10 minutes in salted water.
Squeeze out the seeds and make sure you take out every single seed.
Finely mince the tomato and put it in a sauce pan.
Add 1/3 can diced tomatoes to the freshly chopped tomato.
Slice the garlic and add it to the tomatoes along with the bay leaf and 1 tbsp butter.
Pop it on the stove, add a good pinch of black pepper and bring it to a boil. Lower the heat and simmer the tomatoes for 15 minutes.
It smells amazing! The garlic and bay leaf adds so much flavor.
Once the sauce has been reduced to 1/2 of what you started with, its time to puree it. Discard the bay leaf.
Use a regular or immersion blender to homogenize the sauce.
Time to make a béchamel sauce. Heat 3 tbsp butter and when hot you dump the flour in there. Let the roux cook for 2 minutes while stirring occasionally.
Pour 1 cup of milk in there.
And stir vigorously. Nothing worse than a lumpy béchamel sauce.
Bit by bit pour in the next cup of milk while stirring until you have a sauce consistency you like. Season the sauce with salt, white pepper and nutmeg to taste.
Stir in the tomato puree.
Until you have a sauce as orange as the sunrise. The sauce doesn’t need cream in my opinion, but feel free to add a tbsp (or two) for extra richness.
Stir the parboiled potatoes into the sauce. Put the lid on and simmer the potatoes in the sauce until fully cooked. This will take 8 to 10 minutes. Stir often!
Check the seasoning one last time and feel free to melt some cheese in there as well.
These potatoes are sinfully good and go really well with turkey, chicken or fish.
| Potatoes Aurore | |
| Ingredients |
1 medium tomato 1/3 can diced tomatoes 1 large garlic clove 4 tbsp butter 3 tbsp flour 2 cups milk 1 bay leaf nutmeg pepper salt |
| Directions |
Put it on the stove, add a good pinch of black pepper and bring it to a boil. Lower the heat and simmer the tomatoes for 15 minutes. Once the sauce has been reduced to 1/2, discard the bay leaf and puree the sauce. Heat 3 tbsp butter and wput the flour in there. Let the roux cook for 2 minutes while stirring. Pour 1 cup of milk, stir well and add the other cup until you have a lump-free sauce. Season with salt, pepper and nutmeg to taste and stir in the tomato puree. Put the parboiled potatoes into the sauce. Put the lid on and simmer the potatoes in the sauce until fully cooked. This will take about 8 minutes. Optionally you can add 1 or 2 tbso cream and/or grated cheese to the sauce. |
| Meal type: | side dish |
| Servings: | 4 |
| Copyright: | © kayotickitchen.com |
19 Comments »
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Haha- I know first hand- my hubby hates mash and he is Dutch! I can’t understand it either, like you say- what is not to like?!
In fact he’s not a potato lover at all! He does like roast/ baked potatoes though aswell as chips of course. This recipe would also be OK- but he would much rather be eating pasta though…hmm a compromise would be gnocchi.
Dat ziet er lekker uit, maar helaas zie ik hier nooit kriel potatoes :( Ik kan dit natuurlijk met gewone aardappelen doen maar dan ziet het er niet zo mooi uit als die van jouw. Toch een keer proberen.
I don’t think ever had potatoes any way that I didn’t like. Mashed, baked, steamed…whatever – I like them. That’s why I have to try this recipe as soon as possible. Tomatoes, bechamel and potatoes…yum!!
@ Arrisje:
Die aardappelen maak je ook met een speciale parisienne scoop. Die kun je gewoon op amazon.com kopen!
These look so good! I just bought some potatoes yesterday. Yum!
Hehe, I unknowingly made Aurore sauce last week (a rather similar puree stirred into leftover bechamel), now I know what to call it.
I want to try this, it looks delicious. I have never seen a sauce stirrer like that. Does it have a name? I want to find one.
Kay daar had ik niet zo gauw aan gedacht. Moet je nagaan ik heb zo’n ding voor de watermeloen ;)
I am so making these for Thanksgiving! I love potatoes in any way, shape or form.
I can’t believe people don’t like mashed potatoes. I’ve posted two recipes for them this week! Sacrilege, I tell ya. Regardless, the potatoes looked beautiful and I would try them without a doubt.
Wow, these look amazing! And I have all the ingredients at home (not new potatoes, though, but regular ones… I think I’ll risk it!), so I think I know what’s for dinner! Thank you! :-)
I’ve never met a mashed potato hater. Weeiiiird!!
Why would anyone like mashed potatoes? That weird mouthfeel, it’s just unnatural!
That said, real potatoes are great and I’ll definitely make these!
I have never heard of potatoes like this, but it seems really interesting, I may have to try them.
@ schatze:
I think it’s called a flat whisk. Perfect for sauces.
I love mashed potatoes! And I’m sure I’m going to like this too! Thanks for sharing the step-by-step photos too.
The color really is lovely. It would definitely stand out on the holiday table amid all the other usual side dishes. Thanks for giving me a brand new way to showcase spuds.
I happen to be one of those elusive mashed potato haters, and this recipe sounds so interesting! I love potato salad and baked potatoes, though- as long as their are chunks of potatoes in the dish, I’m good, but whipped or mashed potatoes…something about the texture doesn’t appeal to me. I’ve never come across anything like this, and will definitely have to give it a try.
They look amazing! I have always loved a creamy tomato sauce but I have a question. Why a mix of fresh and canned tomatoes? Can I use canned for the whole amount?