Potato purée (Slideshow version)
Stage 11/11 :
...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!