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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.
256 K 4.3/5 (36 reviews)
1 hour 35 min.
Easy
2.40 €
1 kg 300 g
5 IngredientsLast modified on: October 3rd 2010
1 kg 
125 g 
125 g 
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 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!
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
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
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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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?
60 K5 1 hour 25 min.
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.
124 K4.2 6 hours 7 min.
Sausage and mashed potatoes
Sausage and mashed potato, a classic family favourite, served here with a delicious reduced gravy.
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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.
121 K3.9 55 min.
This recipe uses (among others)
Potatoes
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Butter
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Cream
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Salt
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