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.
177,3264.5/5 for 29 ratings
Grade this recipe: Last modified on: October 3rd 2010
For 650 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 500 g 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 63 g butter cut into small pieces, a little at a time, stirring well until the butter is completely incorporated.
Stage 8 - 2 min.
Add 63 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 |
| 1,091 Kcal or 4,568 Kj | 12 gr | 98 gr | 72 gr |
| 55 % | 5 % | 9 % | 11 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 174 Kcal or 729 Kj | 2 gr | 16 gr | 12 gr |
| 9 % | 1 % | 1 % | 2 % |
How much will it cost?
- For 650 g : 1.19 €
Note : These prices are only approximate.
Some recipes that use this recipe
Upside-down Parmentier
Parmentier is a French version of shepherd's pie. This variation has slow-cooked meat on top of the mashed potato (purée), instead of underneath. A red-wine sauce adds the finishing touch.
84,6014.2/5 for 12 ratings 6 hours 7 min.
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.
158,2483.9/5 for 11 ratings 2 hours 13 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.
14,7314/5 for 1 ratings 1 hour 8 min.
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.
30,4844.3/5 for 12 ratings 46 min.
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?
4,568 1 hour 24 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: Pork roast with herbs, Cervelas salad, Roast in the bag pork with fondant vegetables., Endive and beer soup, Potato tortilla (Spanish omelette), ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Individual creamy endive gratins, Cheese tart, Baked potoatoes with herb butter or cream , Courgette tart with mint, Bounty-style tart for Alison, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Arlesian Biscuits, Nicholas's fish, Warm haricot bean salad, Melting Epoisses on toast , Parcels of fish fillet in spinach, ... All |
 | Salt: You can get more informations, or check-out other recipes which use it, for example: Express sauerkraut, Gratin Dauphinois, Spinach brik parcels, Guacamole, Salade Niçoise, ... All |
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