Potato purée

Step by step recipe:

  1. 40 min.Potato purée  : Photo of step #1
    Wash 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.
  2. 2 min.Potato purée  : Photo of step #2
    Remove 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).
  3. 5 min.Potato purée  : Photo of step #3
    As soon as they are cool enough to handle, peel them and remove any small blemishes (the "eyes" of the potato).
  4. 15 min.Potato purée  : Photo of step #4
    Cut 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.
  5. 2 min.Potato purée  : Photo of step #5
    Put the mashed potatoes in a pan.
  6. 5 min.Potato purée  : Photo of step #6
    Stir constantly over low heat for 4 or 5 minutes to dry the purée.

    This is to improve the texture.
  7. 3 min.Potato purée  : Photo of step #7
    Then add 125 g butter cut into small pieces, a little at a time, stirring well until the butter is completely incorporated.
  8. 2 min.Potato purée  : Photo of step #8
    Add 125 g cream and mix again thoroughly.
  9. 1 min.Potato purée  : Photo of step #9
    Salt 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.
  10. 20 min.Potato purée  : Photo of step #10
    You can improve it even further by passing it through a sieve. It's long and tiring...
  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!

Recipes which use it: 12

, of which:
Duck Parmentier
Duck Parmentier
Two-stage beef chuck
Two-stage beef chuck
Sausage with duchess potatoes and a Mont d'Or fondue
Sausage with duchess potatoes and a Mont d'Or fondue
Upside-down Parmentier
Upside-down Parmentier
Hachis parmentier : meat with mashed potato and cheese
Hachis parmentier : meat with mashed potato and cheese

Source:

Home made

Grade this recipe

Grade this recipe

More recipes?

This recipe use (among others)