Potato Puree

An even smoother and more satisfying take on the classic mashed potato, this potato puree produces a side so smooth and delicious that you won’t even mind that it’s hard to define. The results are somewhere between standard mashed potatoes and a delicate potato soup.

However you define pomme puree (the French take on the dish’s name), you’ll just be glad you took the time to make it. Most of that time is hands-off. The prep here is quite easy, and the results are fantastic for any occasion from a holiday feast to a casual weeknight dinner. You’ll want to use a potato ricer or food mill to ensure that the puree is truly smooth and even. You will soon be making this recipe again and again.

Potato Puree Ingredients

• Whole milk: Use whole milk for this recipe; 2% or skim milk just won’t yield the right consistency.
• Heavy whipping cream: Here you need to avoid whipped cream. Heavy whipping cream is essential.
• Potatoes: The 2 pounds of potatoes should be medium and roughly uniform in size, and should be peeled with any larger potatoes chopped in half or even quarters.
• Salt: The salt will go into the cooking water, but you can always sprinkle a bit on to taste once you’ve sampled the finished puree.
• Butter: Yes, this recipe uses a lot of butter, which is one of the main reasons it is so delicious.

Directions

Step 1: Warm the milk and cream

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In a small saucepan, heat the milk and cream until they are warm, and hold them at that temperature on a low heat.

Step 2: Cook the potatoes, drain, then add butter

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Meanwhile, place the potatoes in a Dutch oven and add enough water to cover them. Season the water with 1/2 teaspoon of salt and bring to a boil. Next, reduce the heat and cook the potatoes, uncovered, until they are very tender, which will take 20 to 25 minutes. Then, drain the liquid and return the potatoes to the Dutch oven pan. Stir in the salt and 8 tablespoons of cubed butter and stir until the butter has melted.

Step 3: Add the milk and cream, then mash

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Add the warm milk and cream mixture, a little bit at a time, to the Dutch oven with the buttered potatoes, gently mashing until everything has combined. Send the potato mixture through a ricer, then top the puree with the remaining 2 tablespoons of butter to serve.

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Potato Puree Variations

• Get cheesy: You can stir some fresh Parmesan in as you mash the potatoes, or sprinkle Parmesan or fresh mozzarella shavings over the top of each serving to add some cheesy goodness.
• Spice it up: Adding a few dashes of cayenne pepper to the mix right before you process the puree will add some color and a bit of welcome heat to this otherwise elegantly simple dish.
• Mix in some garlic: Sprinkling garlic powder or finely minced garlic cloves into the Dutch oven right after you drain the cooking water will enrich the flavor of this puree.

How to Store Potato Puree

Store single portions of leftovers in airtight containers in the fridge for up to three days, and reheat them in the microwave or in the oven.

Can you freeze leftover potato puree?

If you use a highly starchy potato such as Russet, then leftovers won’t freeze well, but other varieties produce a puree you can freeze in airtight packaging for up to three months.

Potato Puree Tips

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What potatoes should I use for this recipe?

Red potatoes or Yukon Golds are ideal, as they are lower in starch than other varieties and will take well to blending into an even puree.

What should I serve with this potato puree?

This superb take on the mashed potato goes well beside myriad kinds of meat, fish, poultry and hearty green vegetables.

Why are my potatoes getting gummy?

If the consistency of your puree is too gummy, you are either not adding enough liquid, or you are overprocessing the potatoes. As soon as they have gone through the potato ricer or food mill one time, you should consider them processed enough.