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Potato purée

Potato purée

The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.

145,061 4.7/5

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Last modified on: October 3rd 2010

For 1 kg 300 g, you will need:

How long does it take?

PreparationCookingStart to finish
50 min.45 min.1 hour 35 min.
Preservation: Several days in the fridge, in a closed jar.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Potato purée  : Photo of step #1Wash 1 kg potatoes but don't peel them. Put on to boil in a large pan of lightly-salted water.

The potatoes are cooked when a knife blade goes through them easily.
40 min.
2 Potato purée  : Photo of step #2Remove them from the water as soon as they are cooked (don't leave them to cool in the water, they might take on an unpleasant taste). 2 min.
3 Potato purée  : Photo of step #3As soon as they are cool enough to handle, peel them and remove any small blemishes (the "eyes" of the potato). 5 min.
4 Potato purée  : Photo of step #4Cut into pieces and pass through a vegetable mill using the finest setting.

If you don't have a vegetable mill, use a potato masher (a sort of grid on a handle), but it's hard work.
15 min.
5 Potato purée  : Photo of step #5Put the mashed potatoes in a pan. 2 min.
6 Potato purée  : Photo of step #6Stir constantly over low heat for 4 or 5 minutes to dry the purée.

This is to improve the texture.
5 min.
7 Potato purée  : Photo of step #7Then add 125 g butter cut into small pieces, a little at a time, stirring well until the butter is completely incorporated. 3 min.
8 Potato purée  : Photo of step #8Add 125 g cream and mix again thoroughly. 2 min.
9 Potato purée  : Photo of step #9Salt and pepper. Your potato purée is ready.

Already quite delicious just as it is, you can serve it "Irish style", for example, with a little chopped chives.
1 min.
10 Potato purée  : Photo of step #10You can improve it even further by passing it through a sieve. It's long and tiring... 20 min.
11 Potato purée  : Photo of step #11...but you'll have the finest, smoothest potato purée ever.

Remarks

I advise you to use white pepper rather than black; it's less noticable in the finished purée (no little black bits).

The great chef Joel Robuchon liked to say that he built his restaurant's reputation on its potato purée and green salad. Indeed, I got the idea of using the sieve from him, but please note that in his day he used 250g (½ lb) of butter for 1 kg (just over 2 lb) of potatoes!

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
217125 gr195 gr144 gr
109 %9 %18 %22 %
Per 100 g
CaloriesProteins CarbohydratesFats
1742 gr16 gr11 gr
9 %1 %1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 kg 300 g : 2.38 €

Note : These prices are only approximate.

Change currency:

Recipes which use it: 5

Duck Parmentier
Duck Parmentier
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Hachis parmentier : meat with mashed potato and cheese
Salmon and Spinach Gratin
Salmon and Spinach Gratin
Upside-down Parmentier
Upside-down Parmentier
Fried rillettes
Fried rillettes
Source: Home made
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