Plugra Mounted Potato Quenelles

What happens when you think, "I wonder how much butter it takes to super-saturate a potato?". I didn't quite answer that question, but when my wife asked about how much butter and cream was in the potatoes, I said, "you don't want to know". There's a reason why I made little quenelles here, the dish was decadent, guilty, and might make a cardiologist wince.

From gastronomic guesswork

The preparation involved 6 medium yukon gold potatoes, boiled to fork tender, smashed, and then mounted over very low heat with progressive amounts of plugra butter. I mounted with a whisk, and as the potatoes became tacky upon incorporation of the butter, I'd remove from heat briefly, add a touch of cream and more butter. Avoid over whipping the potatoes or you'll end up with glue; you're going for slightly tacky. Season with salt and pepper. Great on their own in a steakhouse indulgent sort of way, but I'd like to try these in an onion broth or maybe in a French onion bisque.

Oh yah, apparently 6 medium yukon golds can take on 1/2 a pound of plugra butter and a cup of heavy cream no problem. Don't blame me for this silliness, I learned the technique from watching classically trained French chefs. Last thing, you really don't taste the butter, but the flavor of potatoes melts in your mouth so you know something is up.