1,540 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Potato purée

Name: Potato purée
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 1 kg 300 g
Cuisine: French
Ingredients: 1 kg potatoes; 125 g butter; 125 g cream; salt; pepper

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.

253 K 4.3/5 (36 reviews)

1 hour 35 min. difficulté

Easy

2.40 €

1 kg 300 g

5 Ingredients

Last modified on: October 3^rd 2010

For 1 kg 300 g, you will need:

1 1 kg potatoes
2 125 g butter
3 125 g cream
4 salt
5 pepper
Total weight: 1,250 grams

Times for this recipe

Preparation: 50 min.

Cooking: 45 min.

All in all: 1 hour 35 min.

When should you start or finish this recipe?

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 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.

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.

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.

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.

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!

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	20 RDI=9 %	200 RDI=20 %	140 RDI=20 %	2,170 RDI=110 %	9,090 RDI: 110 %
Per 100 g	1 RDI=1 %	20 RDI=1 %	10 RDI=2 %	170 RDI=9 %	730 RDI: 9 %

Possible allergens in this recipe: milk

How much will it cost?

For 1 kg 300 g : 2.40 €

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 16

Sausage and mashed potatoes

Sausage and mashed potato, a classic family favourite, served here with a delicious reduced gravy.
22 K 45 min.

Oxtail Parmentier

Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
326 K4.7 5 hours 50 min.

Two-stage beef chuck

This recipe cooks beef chuck (or braising steak) in two stages: first, slow-cooked in red wine "in the bag", then fried and served with potato purée and a red-wine sauce.
122 K4.3 3 hours 60 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.
130 K4.2 1 hour 20 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.
77 K4.3 50 min.

This recipe uses (among others)

Other recipes you may also like

Pistachio powder or paste

Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.

October 13^th 2010398 K 154 50 min.

How to prepare corn salad

Corn salad (or lamb's lettuce) is a green salad plant. It can be used like lettuce, but requires careful preparation as it is often grown in sand. Here is how to prepare corn salad from the freshly picked plant to the leaves ready to use.

April 10^th 2013164 K4.1 20 min.

Spicy hot toasted cashew nuts

Toasting cashews greatly improves both their flavour and texture over the plain raw nuts. This is also the ideal opportunity to spice them up a little, like in this very simple recipe.

September 20^th 202062 K 30 min.

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...

February 21^th 2011326 K3.8 25 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it.

October 20^th 2012796 K 43 25 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.