Purée de Pommes de Terre
1.5 kilos (approximately 3 lbs.) potatoes, Russet or Yukon Gold peeled and cut into 1” cube
Water to cover
115 grams (approx. 1/4 cup / 1 stick) unsalted butter room temperature.
250 ml heavy cream (1 cup + 2 TBS) heated to simmer.
30 ml GOOD olive oil
- Place potatoes in large saucepan cover with water, drain and cover with water by approximately 1/2 – 1 inch.
- Cover pan and bring water to rolling boil. Salt water aggressively (should taste almost like sea water) cover, lower heat to simmer and cook until tender.
- Drain thoroughly and return pan to heat, cook until all water is evaporated.
- Pass potatoes thru food mill, or ricer – then thru a tamis* - it’s important to work quickly at this point – see note.
- Return puree to pan and using a rubber spatula work in butter.
- Whisk in cream, and continue whisking until puree is extremely light and fluffy.
- Add olive oil, taste and adjust seasoning. You may also add a small amount of lemon zest (no more than 1/4 of lemon) at this point.
- Bon Appétit!
*Tamis – A fine mesh strainer used for finishing puree’s, sauces, etc. Sold in some kitchen supply stores as a “flour sifter”.
Classic Mashed Potatoes
Using same ingredients as above (omitting olive oil), follow steps 1 – 3. Instead of passing potatoes thru food mill / ricer, mash potatoes using a hand held “potato masher”. Fold in butter & cream & serve. My Grandmother always used evaporated milk in lieu of heavy cream.