Potatoes Puree - Mashed Potatoes
Ever homey, for ever elegant and irresistible !
Everybody needs a good potato puree recipe in their repertoire, here is mine
inspired by Joel Robuchon
Serve 4
1kilo medium size potatoes (try to have approx. same size so they cook evenly)
100 g butter, unsalted and chilled, cut into pieces
¾ cup milk
Salt
Serve the puree as a side dish with anything you fancy.
Sometime when I need to prepare this dish in advance, I do it all, then put my puree in a baking dish , sprinkle grated gruyere on the top and refrigerate, then 15 to 20 minutes before serving , heat the oven a 175C on grill mode, then re-heat the puree until the top is golden.
Everybody needs a good potato puree recipe in their repertoire, here is mine
inspired by Joel Robuchon
Serve 4
1kilo medium size potatoes (try to have approx. same size so they cook evenly)
100 g butter, unsalted and chilled, cut into pieces
¾ cup milk
Salt
- Wash the peeled potatoes very well and cut them in half.
- Place the potatoes in a large pot, add cold salted water to cover by at least 1 inch.
- Simmer uncovered over moderate heat until a knife inserted into a potato comes out clean, count 20 to 30 minutes.(don’t boil the potatoes to hard, a light simmering will suffice)
- Remove them from the pan and place them in a colander, their own heat will make the extra water to evaporate.
- Bring the milk to a boiled and set aside
- Return the drained potatoes to the pan and mash them immediately using an old fashioned manual masher with a fine mesh. (avoid electric mixers which make sticky mashed potatoes)
- Put the pan over low eat and incorporate the butter , knob by knob and stir vigorously while heating gently.
- Taste and season if necessary.
- Add boiling milk to obtain the desired consistency (you don’t want a solid puree nor a runny one, so, go slowly at the end to make sure it is the right consistency
Serve the puree as a side dish with anything you fancy.
Sometime when I need to prepare this dish in advance, I do it all, then put my puree in a baking dish , sprinkle grated gruyere on the top and refrigerate, then 15 to 20 minutes before serving , heat the oven a 175C on grill mode, then re-heat the puree until the top is golden.