French Potato Puree Recipes

REALLY CREAMY POTATO PURéE

Really Creamy Potato Purée image

Provided by Geoffrey Zakarian

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

3 pounds large Yukon gold potatoes
2 cups heavy cream, warmed
1/2 pound (2 sticks) European-style salted butter, diced, cold
Kosher salt
Chopped chives, for garnish

Steps:

Preheat the oven to 400 degrees F.
On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.

FRENCH POTATO PUREE

French Potato Puree image

Provided by Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 pounds/1 kg floury potatoes, scrubbed
Salt and freshly ground black pepper
1 clove garlic, peeled
1 bay leaf
1 sprig fresh thyme
About 1 cup/250 ml milk
1/2 cup/110 g butter, cold

Steps:

Put the potatoes, whole, in a pot and cover with cold water. Salt the water. Bring to a boil, and simmer until very tender, about 30 minutes, depending on size.
Meanwhile, drop the garlic, bay leaf, and thyme in a saucepan with the milk, bring to a boil, turn off the heat, cover, and set aside to infuse 10 minutes. Pull out the garlic and herbs, and discard.
When the potatoes are done, drain them and peel while hot. Put them through a food mill set on the smallest setting over a large pot. Beat in the butter a piece at a time. Bring the milk to a boil and beat it in, splash by splash, until completely absorbed. You are looking for a very soft, fine puree, not unlike baby food! Check the seasonings, and serve.

POTATO PURéE

Potato Purée image

This potato purée is a refined, incredibly luxurious version of good old-fashioned mashed potatoes-and that means Chef Emma Bengtsson doesn't stint when it comes to butter and milk! We recommend using a food mill or potato ricer to get extra silky-smooth results.

Provided by Emma Bengtsson

Categories side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 5

Ingredients

2 pounds Yukon Gold potatoes, peeled and cubed
Kosher salt
2 sticks unsalted butter, room temperature
1 cup whole milk, warmed in a saucepan
Minced parsley, for garnish

Steps:

Add cubed potatoes to a medium saucepan with a big pinch of salt and enough cold water to cover. Bring to a simmer over medium-low heat and cook until very soft and almost falling apart, about 20 minutes. When potatoes are cooked, drain well. Then place them back into the hot pot (with the heat turned off) to evaporate any residual moisture, 30 seconds.
Run potatoes through a food mill or potato ricer into a mixing bowl. Add butter and stir well to combine; then pour in the warm milk and whisk until thoroughly combined. Add salt to taste and place back into the saucepan. Over very low heat, whisk again to release extra moisture in the potatoes.
When potatoes are smooth and creamy, but still hold their shape when folded over, transfer to serving dish. Sprinkle with chopped parsley and serve immediately.

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