Rinse the potatoes to remove dirt, then cover them with 1 inch or 2-3 centimeters of water.

For every quart or liter of water, add 10 grams of salt.

The potatoes with the skins on prevent the potatoes from absorbing too much water.

Bring the potatoes to a simmer for about 25 minutes or until tender.

The easiest way to check the doneness of the potato is with a cake tester or a pairing knife.

There should be zero resistance.

Drain the potatoes, then peel the skin while they are still warm, which makes it easier.

Place a splash of water in the bottom of the pot to prevent a film from the potatoes from forming on the bottom.

Then rice the potatoes into the pot

Bring 150 ml or 5 oz milk to a simmer in a separate pot.

Add warmed milk to the puree until smooth, mixing with a wooden spoon.

Add 125g or 4 oz of cold-cubed butter, a little at a time.

This will help form an emulsion.

The high amount of butter in this puree helps prevent the potatoes from becoming gluey.

Pass this through a strainer to remove any excess lumps.

Make a sachet with 2 thin slices of garlic, 1 thyme sprig, 1 bay leaf, and 5 peppercorns.

To get a clean punch, twist the punch first,  then push down with even pressure.

This will prevent wonky cuts.

Place potatoes on a tray, seasoning with salt on both sides, then place into a cryovac bag.

Add 75g rendered duck fat, using cold fat will prevent a mess when you seal it.

I like to roll my bag up to keep the area that will seal clean.

Seal the bag, checking to ensure you have a proper seal.

Place into a water bath at 185 F or 85 C cooking until tender, 20 to 25 minutes.

Remove the potatoes from the bag and place them on a tray with a rack to drain the fat.

Heat a saute pan on medium with enough neutral oil to coat the bottom.

Add the potatoes and cook until golden brown, about I½ minutes, then flip.

Add 15g of butter with 5 g of minced shallots to the pan, swirling to coat the potatoes in butter.

Turn off the heat and add in parsley.

Peel 1 # or 450g of fingerling potatoes and cut them into ⅛ inch rounds.

Store the cut potatoes in a water container to prevent them from oxidizing.

Add the potatoes into a pot with  1 tablespoon or 8 g of salt and cover with cold water.

Bring this to a simmer over medium-low heat, cooking until tender, 30- 35 minutes.

Add 24 oz or 680 g cream to a large pot, reducing the cream by a ⅓.

In a separate pan, brown 15 g of butter until the butter is nice and brown, then place into a bowl to stop the cooking.

While still hot, place the drained potatoes in a blender with the reduced cream, brown butter, and 2 grams of salt.

Blend on high speed until smooth, scraping down the sides as needed

Check the seasoning, adding more salt if needed.

The consistency should be similar to a thick potato soup.

Thin with warm cream if it looks too thick.

Place the mixture into an ISI canister.

Charge the mixture, shake 30 times, then charge a second time shaking another 30 times.

Remove the charge and store in a water bath at 145 F or 62 C until you are ready to serve