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.
233 K 4.3/5 (34 reviews)
1 hour 35 min.
Easy
2 kg 600 g
5 IngredientsLast modified on: October 3rd 2010
For 2 kg 600 g, you will need:
4 lb + 6.4 oz 
9.1 oz 
8.8 oz 
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 50 min.
Cooking: 45 min.
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 40 min.
Wash 4 lb + 6.4 oz 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 9.1 oz butter cut into small pieces, a little at a time, stirring well until the butter is completely incorporated.
Stage 8 - 2 min.
Add 8.8 oz 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!
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 390 RDI=40 % | 290 RDI=40 % | 4,340 RDI=220 % | 18,180 RDI: 220 % |
| Per 100 g | 1 RDI=1 % | 20 RDI=1 % | 10 RDI=2 % | 170 RDI=9 % | 730 RDI: 9 % |
How much will it cost?
- For 2 kg 600 g : 4.75 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 14
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.
114 K4.2 1 hour 20 min.
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.
105 K3.9 55 min.
Dauphinoise potatoes with Serano ham
These tasty, bite-sized rosettes can be served as an aperitif snack or to accompany a meal.
103 K4.6 40 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"...
398 K 24.4 1 hour 25 min.
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
307 K4.7 5 hours 50 min.
This recipe uses (among others)
Potatoes
Like these other recipes: Hearty potato and ham gratin, Minestrone, Roast in the bag pork with fondant vegetables., Late Winter Soup with Fresh Spinach, Potatoes with prawns, ... See them all 79
Butter
Like these other recipes: Pan-baked hash brown (Hash-brown casserole), Pear and chocolate Paris puddings, Pecan fruit rolls , Arlesian Biscuits, Toasted-flour biscuits, ... See them all 450
Cream
Like these other recipes: Chocolate muffins, Leek and egg frichti, Brioche tart with Comté cheese, Thin summer tart "à la grecque", New York style pasta, ... See them all 112
Salt
Like these other recipes: Pan-fried scallops and chanterelles with Noilly Prat sauce, Leek and Mimolette tart, Parmesan cauliflower cheese, Tomatoes Provençal, Rabbit with mustard, ... See them all 629
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011353 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 6th 2021282 K 24.5 3 hours 8 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018254 K4.3 1 hour 55 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017411 K3.5 15 min.
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).August 2nd 2019278 K4.4 3 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.