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.
177,2354.5/5 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 : 2.38 €
Note : These prices are only approximate.
Some recipes that use this recipe
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.
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Dauphinoise potatoes with Serano ham
These tasty, bite-sized rosettes can be served as an aperitif snack or to accompany a meal.
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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?
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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.
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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.
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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: Potato gratin, Endives "bonne femme", Potatoes with prawns, Chilli langoustines, Mushroom velouté, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Chicken Brussels pie, Flaky brownie brioche, Langoustine gratin, Moist Lemon Cake, Warm salad of potatoes and purple artichokes, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Baked potoatoes with herb butter or cream , Chocolate cream, Fisherman's Ragout, Potimarron and Parmesan tart, Escalope of veal in a cream sauce, ... All |
 | Pepper: You can get more informations, or check-out other recipes which use it, for example: Vegetable rosette tart, Little vegetable omelettes, Roast beef "like they do it in Santa Fe", Simple mushroom salad with thyme and lemon, 3 ways, Bistro-style beetroot salad, ... All |
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