French cuisine · Vegetable Dishes

Purée Maison

Silky mashed potato with plenty of butter – the French way.

Ingredients · for 4 servings

• 1 kg floury potatoes
• 150 g cold butter
• 250 ml warm milk
• Nutmeg
• Salt
• White pepper

Instructions

1. Boil the potatoes in their skins in salted water until tender.
2. Peel them and press them through a potato ricer while still hot.
3. Work in the cold butter piece by piece – that is what makes the purée silky.
4. Stir in the warm milk in stages until the consistency is right.
5. Season with nutmeg, salt and white pepper.