Potato Purée

Name: Potato Purée
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 7 potatoes, peeled and quartered; 1 ⁄ 4 cup milk; 4 tbsp. softened butter; Salt and freshly ground black pepper

Serves
serves 4

SAVEUR

By SAVEUR Editors

Published on October 30, 2007

(Purea di Patate)
Use waxy potatoes for this Tuscan puree.

Ingredients

7 potatoes, peeled and quartered
¹⁄₄ cup milk
4 tbsp. softened butter
Salt and freshly ground black pepper

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Instructions

Step 1

Put the potatoes into a large pot, cover with cold water, and add 2 large pinches of salt. Bring to a boil over high heat, reduce heat to medium, and simmer until soft, 20-30 minutes.

Step 2

Drain, then pass potatoes through a food mill into a large bowl (or put potatoes into a bowl and mash with a potato masher). Whisk in milk and butter. Add salt and freshly ground black pepper to taste.

Put the potatoes into a large pot, cover with cold water, and add 2 large pinches of salt. Bring to a boil over high heat, reduce heat to medium, and simmer until soft, 20-30 minutes.
Drain, then pass potatoes through a food mill into a large bowl (or put potatoes into a bowl and mash with a potato masher). Whisk in milk and butter. Add salt and freshly ground black pepper to taste.