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.
171,8934.5/5 for 28 ratings
Grade this recipe:

Last modified on: October 3rd 2010

For 1 kg 300 g, you will need:

Change those ingredients for: 650 g 1 kg 300 g 2 kg 600 g 3 kg 900 g

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
50 min.45 min.1 hour 35 min.
Keeping: 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


Stage 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.

Stage 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).

Stage 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).

Stage 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.

Stage 5 - 2 min.
Potato purée  : Photo of step #5
Put the mashed potatoes in a pan.

Stage 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.

Stage 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.

Stage 8 - 2 min.
Potato purée  : Photo of step #8
Add 125 g cream and mix again thoroughly.

Stage 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.

Stage 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...

Stage 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
Energetic valueProteins CarbohydratesFats
2,171 Kcal or 9,090 Kj25 gr195 gr144 gr
109 %9 %18 %22 %
Per 100 g
Energetic valueProteins CarbohydratesFats
174 Kcal or 729 Kj2 gr16 gr11 gr
9 %1 %1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Source

Home made.

More recipes?

This recipe uses (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Potato tortilla (Spanish omelette), Cervelas salad, Pork roast with herbs, Baked potoatoes with herb butter or cream , Late Winter Soup with Fresh Spinach, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Baker's tuna and mushroom tart, Individual creamy endive gratins, Sliced cauliflower with 3 cheeses, Pasta with green asparagus, Crunchy verrines, ... All
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