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.
177,3274.5/5 for 29 ratings
Grade this recipe: Last modified on: October 3rd 2010
For 1 kg 300 g, you will need:
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 50 min. | 45 min. | 1 hour 35 min. |
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?
Keeping:
Several days in the fridge, in a closed jar.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.
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.
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.
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.
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!
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 % |
How much will it cost?
- For 1 kg 300 g : 2.58 $
Note : These prices are only approximate.
Some recipes that use this recipe
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).
88,9034.9/5 for 18 ratings 29 min.
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"...
357,206 24.4/5 for 18 ratings 1 hour 22 min.
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.
14,7324/5 for 1 ratings 1 hour 8 min.
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.
79,5574.2/5 for 19 ratings 1 hour 17 min.
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.
94,567 14.6/5 for 14 ratings 47 min.
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, Big knife-cut chips (French fries) , Warm Leek and Potato Salad, Salt cod brandade, Pork roast with herbs, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Potimarron and Parmesan tart, Courgette tart with mint, "Day After Pork Belly" Soup, Bounty-style tart for Alison, Eggs Arsène, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Tomato tatin, Baked apples from St Aubin le Vertueux, French custard tart, Two-stage beef chuck , Old style brioche, ... All |
 | Salt: You can get more informations, or check-out other recipes which use it, for example: Chicken with spinach in a cream sauce , Savoury mini-madeleines with 2 cheeses, Foie gras fingers, Eggs in brioche nests, Seared tuna with lemon and lime, ... All |
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