We revisited our caramelized cream cooking technique. Tonight we put a thick layer of cream in a sauté pan and added boiled and smashed potatoes. We cooked the potatoes in the cream, letting it boil and evaporate. As the cream separated and broke, the potatoes cooked in the fat and milk solids of the cream. The cream transformed into browned butter, which the potatoes absorbed. The exterior of the potatoes was toasty and nutty, and the insides were creamy and rich.
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