Roasted Potato Puree

Instructions

• 1Insert the wire rack into position 6. Set the oven to Roast, Convection, 380°F, for 1 hour 15 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 2Spread the rock salt in the roasting pan and arrange the potatoes on the salt.
• 3Once preheated, place the pan in the oven and cook for 1 hour 15 minutes.
• 4The potatoes should be cooked through. Pierce with a knife to check if they are tender. If not, cook them a little longer.
• 5Carefully cut each potato in half. Using a spoon, scoop out the center into a mouli or ricer and press into a large saucepan. It is important to work quickly to ensure the potato stays hot so it doesn’t become gluey. Discard the potato skin.
  Tip: You can make it ahead of time to this stage. Store covered, in an airtight container in the refrigerator for up to 2 days. Heat in a pan over low heat and continue to the next step.
• 6Place the saucepan over medium heat. Using a spatula, beat in half the butter. Add the salt and half the cream and continue beating. Add the remaining butter, reserving 2 small pieces for garnish, and the remaining cream and continue beating until smooth.
• 7Transfer the potato puree to a serving bowl and serve topped with the reserved butter and flaky salt.