Gourmet Smoked Tea Potato Puree with Coastal Herb Bouquet
A silky potato puree infused with the bold, woody notes of Lapsang Souchong tea.
Elevate your next dinner party with this Smoked Tea Potato Puree. The secret lies in the Lapsang Souchong infusion, which adds an incredible depth of flavor without the need for actual smoke. This silky mash is the perfect partner for our Herb Pot-au-Feu or a succulent Roasted Leg of Lamb.
The Essentials
For the Puree:
- 1 kg Organic BF15 Potatoes
- 150g Sweet Butter
- 20 cl Liquid Cream
- 5g Tarry Souchong (Smoked Tea)
The Herb Bouquet:
- Wild Arugula & Purslane
- Cranson of Denmark (Scurvy Grass)
- Premium Olive Oil
- Coarse Salt
Chef's Method
1. The Potato Base: Boil your potatoes in salted water until tender. Once cooked, peel them while still hot and pass them through a fine sieve for a completely smooth, restaurant-quality texture.
2. The Tea Infusion: Bring the cream to a boil in a small saucepan, add the smoked tea, and remove from heat immediately. Let it steep for exactly 5 minutes—any longer and the tea will become bitter. Filter through a fine mesh strainer and set aside.
3. Drying the Mash: Place the sieved potatoes back on the stove over low heat. Use a wooden spoon to turn and "dry" the puree for at least 5 minutes. This step is crucial for allowing the potatoes to absorb the maximum amount of infused cream and butter.
4. Emulsifying: Gradually incorporate the warm smoked-tea cream followed by the cold butter in small cubes. Stir constantly to emulsify, creating a rich, airy, and velvety finish similar to the textures found in our Crayfish Ravioli.
5. Finishing Touch: Lightly coat your wild coastal herbs in olive oil until they shine. Garnish the warm puree with the herb bouquet and serve immediately for a striking visual and aromatic contrast.
Master Your Side Dishes:
- The Gratin: Aubergine & Tomato Gratin
- The Soup: Fiddlehead & Spinach Velouté
- The Bread: Braided Easter Brioche