Purée de Pommes de Terre or Potato Purée is certainly on the top of my all time favorite comfort food. It brings back memories of my grandmother and my mom. A melting hug; warm, silky and oh so buttery!
The difference between the usual mashed potatoes and the potato purée resides in the technique, used utensils, texture and the amount of butter… The potato purée should be light, silky and lump free. When I say “light” I mean light in consistency; with the amount of butter I can’t be talking about the calories involved in this recipe. :)
You can serve the puree with a crack of black pepper and fresh thyme for additional sunny and earthy notes or use the same herbs as the dish it complements. It is very good with gravy or sauce poured on top.
For a fluffy and smooth puree, I highly recommend using a potato ricer.
Purée de Pommes de Terre / Potato Purée
Recipe Credits: Rafaella Sargi
2 lb 8oz (1.150g) Potato, peeled and cut into cubes (approx. 1 ½ inch / 4 cm)
2 teaspoons salt
1 ½ cup milk (heated just before adding it to the potatoes)
4 oz (115 g) butter
a pinch of freshly grated nutmeg
fresh thyme (optional)
Scale and prep all the ingredients.
You will need a large pot, a potato ricer (or a potato masher) and a colander.
In a large pot, put the diced potatoes, enough water to cover them well and two teaspoons of salt. Bring to a boil over high heat. Once it starts boiling, lower the heat to medium-high and let the potatoes cook (uncovered) for approximately 30 minutes. Potatoes should be very well cooked and show no resistance when tested with a fork.
Remove the pot from the stove and drain the water out of the potatoes in a colander. Over the empty pot, press and mash the cooked potatoes through the potato ricer (a little bit at a time).
Return the pot to the stove over medium-low heat. Add the hot milk and mix gently until incorporated and absorbed. Add the butter and mix again. Season with salt and a pinch of freshly grated nutmeg. Taste and correct seasoning.
You can add a butter kiss and fresh herbs to complement the puree.