Potato purée

Potato purée

By
From
Becasse
Serves
8
Photographer
Steve Brown

Finding the correct potato to make the perfect purée can be tricky and will depend on the season. Generally I like to use desirée potatoes, but later in the season they can become a little watery and starchy. Royal blue and spunta potatoes are good alternatives, until desirée come back into peak condition. This is only a guideline, as each year and season is slightly different.

Ingredients

Quantity Ingredient
3 x 450g see method for ingredients
salt
100ml milk
100ml pure cream
300g cold butter, diced
salt
freshly ground pepper

Method

  1. Peel the potatoes and cut them into even-sized pieces. Shape is not important but a consistent size is, to achieve a smooth, even-textured purée. Put the potatoes in a large saucepan, cover with cold water and season well with salt. Bring to the boil and then lower the heat and simmer gently for 12–15 minutes until tender. Drain in a colander and leave to steam-dry for 3–4 minutes.
  2. Push the potatoes through a drum sieve while still hot. Try to push them through in one movement so as not to overwork the starch in the potatoes.
  3. Put the milk, cream and a third of the butter in a saucepan and heat gently until the butter melts. Use a hand-blender to whisk to an emulsion. Fold it through the potato purée to slacken the mix then gradually mix in the rest of the butter. Taste and season according to your preference.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again