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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.

174,4914.5/5 for 29 ratings

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Last modified on: October 3^rd 2010

For 1 kg 300 g, you will need:

1 1 kg potatoes
2 125 g butter
3 125 g cream
4 salt
5 pepper
Total weight: 1,250 grams

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start 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.

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.

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.

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.

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.

Put the mashed potatoes in a pan.

Stage 6 - 5 min.

Stir constantly over low heat for 4 or 5 minutes to dry the purée.

This is to improve the texture.

Stage 7 - 3 min.

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.

Add 125 g cream and mix again thoroughly.

Stage 9 - 1 min.

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.

You can improve it even further by passing it through a sieve. It's long and tiring...

Stage 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 value	Proteins	Carbohydrates	Fats
2,171 Kcal or 9,090 Kj	25 gr	195 gr	144 gr
109 %	9 %	18 %	22 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
174 Kcal or 729 Kj	2 gr	16 gr	11 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).

How much will it cost?

For 1 kg 300 g : 2.38 €

Note : These prices are only approximate

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Some recipes that use this recipe

Aligot

Aligot is a traditional family dish from the Auvergne mountains in France. It is basically a potato purée enriched with cheese and stirred for a long time.
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Colcannon

Colcannon is a traditional Irish dish, made by mixing creamy mashed potatoes (or purée) with cabbage, chives and spring onions. There are many different versions and ways to adapt this classic recipe. My version here serves it with baked sausages.
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Source

Home made.

More recipes?

This recipe uses (among others)

	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Late Winter Soup with Fresh Spinach, Endives "bonne femme", Cauliflower "moelleux" in ramekins, Big knife-cut chips (French fries) , Avengers' potatoes, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate sauce, Traditional nutty choc-chip cookies, Panettone, Choux pastry (pâte à choux), Artichoke hearts forestier , ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Baked leek and Camembert slices, Scallops with cabbage julienne, Nicholas's fish, Chocolate cream with a crunch, irish coffee mousse, Lille style chicken, ... All
	Pepper: You can get more informations, or check-out other recipes which use it, for example: Shallot confit tart, Sliced chicken with mushrooms and broccoli, Courgette tart with mint, African style chicken, Chicken with spinach in a cream sauce , ... All

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