List of 13 recipes using Potato purée (alcohol-free)

Dauphinoise potatoes with Serano ham

These tasty, bite-sized rosettes can be served as an aperitif snack or to accompany a meal.

Sausage and mashed potatoes

Sausage and mashed potato, a classic family favourite, served here with a delicious reduced gravy.

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.

Chicken Brussels pie

This is a novel twist on the well known cottage or shepherd's pie idea (minced meat topped with mashed potato). Why not try this "Brussels" pie with a mixture of mashed potato and Brussels sprouts on top of chopped chicken?

Duck Parmentier

This recipe is very simple to make as everything can be prepared in advance. A layer of duck meat is sandwiched between two layers of potato purée. This is topped with grated cheese before being put in the oven.

Fried rillettes

Rilletes formed into thin cakes and fried. This allows the fat to drain off during cooking and leaves crunchy and tasty discs of lean meat which can be served with mashed potato (purée).

Hachis parmentier

This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...

Potato and two ham gratin

Little morsels of boiled and raw cured ham sautéd briefly then mixed with mashed potatoes and finished as a gratin in the oven.

Salmon and Spinach Gratin

This gratin has a layer of spinach, a layer of salmon with tomato and a layer of potato purée topped with grated cheese.

Sausage with duchess potatoes and a Mont d'Or fondue

The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese.

Spinach parmentier

A parmentier with its classic layer of mashed potatoes on top, but sliced hard-boiled eggs underneath, and grilled spinach and bacon tied together with a béchamel sauce.

Welsh-style potato purée

A Welsh-style twist on the classic potato purée (posh mash!), with finely sliced leeks, cooked until just done to keep their lovely green colour. This dish could be the main feature or served on the side with meat, for example.

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.