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.
212K 32 4.3
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Last modified on: October 3rd 2010

Keywords for this recipe:
For 1 kg 300 g, you will need:

Change these quantities to make: 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.
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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!
Keeping
Several days in the fridge, in a closed jar.
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).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 1 kg 300 g : 2.38 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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Source
Home made.
This recipe uses (among others)
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