Jeffrey Zakarian shares the devil, who wears the products from Anna Vinatur and her lush potato puree parade; read

Chef Celebrity Jeffrey Zakarian recently told about his cooking experience for the fashion elite All on the table. Exchange The devil wears the product (2006) Rolled up anecdote, Zakarian revealed the careful advantage of Vogue editor -in -chief Anna Vinatur. Its order for signature? Very rare hamburger, the ground fresh daily, accompanied by the most decadent potato with mashed potatoes. It was not just some potato puree – they were potato puree with a robuone, a dishes known for its rich, oily texture. Made with 60% butter and 40% potatoes, this is the embodiment of indulgence and perfectly fits the world of high fashion. If you are going to the call (and overload butter), here’s how to recreate the luxury side dish Wintour.

Ingredients: 1 kg of potatoes, 454 g unsalted butter and sliced ​​into cubes, ¼ glass of milk and salt to taste

Instructions: Boil the unwavering potatoes in a water saucepan for up to 35 to 40 minutes. Drain, peel and let cool slightly. Cut the potatoes using the best installation and return them to the pan. Heat the medium, stirring until the steam has grown. Turn the butter into small additions, allowing each part to melt before you add more. Mix warm milk and whisk vigorously until fluffy. Season with salt. Smooth the top with a spoon and resist it clean.

These ultra-scan mashed potatoes are not just a garnish-they look into the exquisite thick fashion elite. So, if you like, grab the potatoes, hug butter and enjoy the dish suitable for the most exclusive tables in New York.