Salted Kiss - Le Baiser salé
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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


  1. Wash the peeled potatoes very well and cut them in half.
  2. Place the potatoes in a large pot, add cold salted water to cover by at least 1 inch.
  3. 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)
  4. Remove them from the pan and place them in a colander, their own heat will make the extra water to evaporate.
  5. Bring the milk to a boiled and set aside
  6. 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)
  7. Put the pan over low eat and incorporate the butter , knob by knob and stir vigorously while heating gently.
  8. Taste and season if necessary.
  9. 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.