Alinea's Hot & Cold Potato Symphony (at home!)

Instructions

1. 1

   Place diced potatoes in a medium saucepan. Cover with cold water by about an inch. Add 1/2 tsp salt. Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 15-20 minutes. Drain well.

2. 2

   Divide the cooked potatoes roughly in half.

3. 3

   For the Chilled Potato Soup: Transfer one half of the cooked potatoes to a blender. Add 3 cups vegetable broth and 1/4 cup heavy cream. Blend until perfectly smooth. Strain through a fine-mesh sieve into a bowl, pressing solids to extract all liquid (this ensures a silky texture). Season with salt and white pepper to taste. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.

4. 4

   For the Warm Potato Puree: Return the other half of the cooked potatoes to the empty saucepan (or a separate bowl). Add 1/4 cup whole milk, 1/4 cup heavy cream, 2 tbsp unsalted butter, and 1/4 tsp white truffle oil. Mash thoroughly with a fork, potato masher, or pass through a potato ricer for an extra smooth texture. Season with salt and white pepper to taste. Keep warm over very low heat or in a small bowl set over a saucepan of simmering water (double boiler style).

5. 5

   Assembly: Just before serving, whisk the chilled potato soup briefly. Pour approximately 1/2 cup of the chilled soup into each of 4-6 small shot glasses, espresso cups, or small ramekins.

6. 6

   Carefully spoon about 2-3 tablespoons of the warm potato puree onto the center of the chilled soup in each serving. The warm puree should sit distinctively on top of the cold soup.

7. 7

   Top each serving with a very small knob (about 1/2 tsp) of the remaining unsalted butter and a tiny drizzle of white truffle oil. Garnish with a sprinkle of fresh chives, if using. Serve immediately with a small spoon to allow guests to 'pierce' the warm puree into the cold soup.