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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.

149,0134.7/5 for 25 ratings

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 for:

Measures:

How long does it take?

Time required

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

% 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 : 12.85 €

Note : These prices are only approximate

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Recipes which use this 5

Sausage with duchess potatoes and a Mont d'Or fondue

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: Hot box cheese , Potato gratin, Home-made potato crisps , Endives "bonne femme", Potatoes with prawns, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Salmon and spinach quiche, Baker's chicken and potato tart, Purée of Jerusalem artichokes with foie gras, Cherry clafoutis, Mackerel rillettes, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Kugelhof for Nanou, Oat financiers for Louise, Fish "à la Bordelaise", Purée of Jerusalem artichokes with foie gras, Lime (or lemon) curd, ... All
	Salt: You can get more informations, or check-out other recipes which use it, for example: Mixed salad, Thin endive tart, Mussels marinière, Melt-in-the mouth meat and vegetables in a sealed casserole, Pizza dough, ... All

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