Potato Puree Puré Recipes

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POTATO PUREE



Potato Puree image

Martha's recipe was inspired by a potato puree from the restaurant Eleven Madison Park.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 4 cups

Number Of Ingredients 8

3 pounds Russet potatoes, peeled and cut into 2-inch pieces
1 1/2 sticks unsalted butter
4 sprigs fresh thyme
2 cloves garlic, peeled and crushed
1 1/2 cups heavy cream
1/2 cup milk
2 teaspoons sea salt
Freshly ground white pepper

Steps:

  • Fill a large pot with about 2 inches water. Set steamer basket in pot (water should not come through the holes). Bring to a boil, and then reduce to a rapid simmer.
  • Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.
  • Meanwhile, melt the butter in a medium saucepan over medium heat. Simmer, whisking occasionally, until the butter is deep golden brown, 5 to 10 minutes. Place the thyme and garlic in a fine mesh sieve lined with cheesecloth. Strain the butter over the garlic and thyme into a medium bowl, add cream, and whisk to combine.
  • Remove potatoes from steamer basket. Drain, and immediately press through a medium mesh sieve into a large bowl using a rubber spatula. Fold the cream mixture into the potatoes. Press mixture through a fine mesh sieve. Season with salt and pepper and serve immediately.

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

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.

POTATO PUREE - PURé



Potato Puree - Puré image

It is like at American mashed patatoes, just more creamy and soft. It is one of the most beloved kids side dish, and adults too, of course! Also it is perfect to go with many different dishes: grilled steak, oven baked chicken, fried chicken, roast, fish. You can be sure!

Provided by Vane84

Categories     Mashed Potatoes

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 1/2 lbs potatoes (white)
1/4 cup milk (300ml)
5 1/2 tablespoons butter (80gr)
sea salt
ground nutmeg
ground black pepper (optional)
2 tablespoons parmesan cheese (grated)

Steps:

  • Choose potatoes more or less of the same size and not too big.
  • Boil the unpeeled potatoes in salt water for about 40 minutes. Of course, the cooking time depends on their size. To be sure, you can always check the right cooking time, pricking them with a fork.
  • It is hard, but peel the potatos while they are still hot.
  • Now cut the potatos to uniform cubes, mash them with a potatos masher or elettronic mixer.
  • Put the mashed potatos in a saucepan in a low heat, add cubed butter and hot milk a little at a time, always stirring with a wooden spoon, being careful do not let form lumps.
  • Our puree should be creamy and smooth, but not watery: pay attention to not add too much milk then.
  • Add salt to taste, a pinch of ground nutmeg, black pepper (if you like).
  • For tastier Potato puree add 2-3 tbps of grated parmisan.
  • Stir all ingredients together again, then remove it from heat, and that's it!
  • Your Potato Puree is done: eat it immediately!

Nutrition Facts : Calories 379, Fat 17.4, SaturatedFat 10.9, Cholesterol 46.3, Sodium 202.1, Carbohydrate 50.4, Fiber 6.2, Sugar 2.2, Protein 7.4

REALLY CREAMY POTATO PURéE



Really Creamy Potato Purée image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 5

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

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.

SWEET POTATO PUREE



Sweet Potato Puree image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1/2 cup half-and-half
1 1/2 teaspoons grated orange zest
1/2 cup freshly squeezed orange juice
1/4 teaspoon ground cayenne pepper
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

Steps:

  • Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away.
  • Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.

POTATO AND LEEK PURéE



Potato and Leek Purée image

Provided by Joachim Splichal

Categories     Milk/Cream     Food Processor     Potato     Vegetable     Vegetarian     Kid-Friendly     Leek     Small Plates

Yield Makes 1 1/2 cups

Number Of Ingredients 4

1 pound Yukon gold potatoes, peeled, washed, and quartered
2 leeks, trimmed, cleaned, and cut into 1-inch pieces
2 tablespoons unsalted butter
1/2 cup whole milk

Steps:

  • 1. In a large pot with water just to cover, boil the potatoes and leeks forabout 30 minutes, until the potatoes are tender and easily pierced with the tip of a knife. Drain, reserving the water, and remove the potatoes. Pass them through a ricer. Set aside.
  • 2. Transfer the leeks to a food processor fitted with a steel blade and purée.
  • 3. Melt the butter in a heavy saucepan over medium heat. Add the riced potatoes. Gradually stir in the milk, beating with a wooden spoon until creamy. Stir in the puréed leeks. Stir in some of the reserved potato water for a more liquid consistency.
  • 4. Serve immediately. Freeze leftover purée that won't be eaten the next day.

POTATO PURéE



Potato Purée image

Provided by Zarela Martinez

Categories     Olive     Potato     Vegetable     Side     Bake     Cinco de Mayo     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

6 medium russet or other starchy potatoes (about 2 1/2 to 3 pounds), scrubbed and quartered but unpeeled
2 medium carrots, peeled and cut into 1/4-inch dice
1 cup tiny new peas, fresh or frozen
3/4 cup Mexican crema or heavy cream
1 large egg, beaten
2 teaspoons prepared yellow mustard, or to taste
4 tablespoons (1/2 stick) unsalted butter
1 medium onion, finely chopped
1/4 cup minced Italian parsley leaves
One 3-ounce jar pickled pearl onions, drained
One 3-ounce jar (1/2 cup) pitted green brined olives, drained and sliced
1/4 cup (or to taste) pickled jalapeño chiles, drained and finely chopped
Freshly ground black pepper
1/2 teaspoon salt (optional)

Steps:

  • Prepare the vegetables: Have ready a medium-size saucepan of boiling salted water. Add the potatoes and cook until barely tender, 12 to 15 minutes. Lift out, letting them drain well, and peel. Set aside. Add the diced carrots to the water and cook just until crisp-tender, about 4 minutes. Scoop out with a strainer or slotted spoon, letting them drain well, and set aside. Add the peas and cook until barely tender, about 3 minutes; remove and drain.
  • In a large bowl, mash the potatoes with a potato masher. Add the crema and beat with a wooden spoon to eliminate most of the lumps. Add the egg and mustard, continuing to beat until the mixture is smooth and fluffy.
  • Preheat the oven to 350° F.
  • In a medium-size skillet, melt the butter over medium-high heat until fragrant and sizzling but not browned. Add the onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the parsley, cook for 1 minute longer, and beat the mixture into the mashed potatoes. Stir in the carrots, peas, pickled onions, olives, and jalapeños. Taste for seasoning and add the pepper and optional salt. Transfer the mixture to a buttered 2-quart baking dish and bake 20 minutes. Serve at once.

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