Potato Puree Recipe

Peel and cut

Peel the potatoes and cut them into even 2–3 cm (about 1-inch) cubes so they cook evenly.

Rinse

Rinse the cut potatoes in cold water to remove excess surface starch; drain briefly.

Place the potatoes in a large pot and add the cold water so potatoes are covered by about 1–2 cm. Add 1 tablespoon kosher salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook until potatoes are very tender and fall apart when pierced with a fork, about 15–20 minutes depending on size.

Reserve about 60 ml of the cooking liquid before draining. Drain the potatoes thoroughly in a colander and return them to the hot pot off the heat for 1 minute to allow excess moisture to evaporate (this helps prevent watery puree).

While the potatoes are cooking (or immediately after draining), warm the milk, butter, and heavy cream (if using) together in a small saucepan over low heat until the butter is melted and the mixture is hot but not boiling. Keep warm. Warming the dairy prevents the potatoes from cooling and becoming gluey.

Choose your tool

For the silkiest puree, use a ricer or food mill. For a more rustic texture, use a potato masher. Avoid a high-speed blender or food processor, which can make potatoes gluey.

Pass the hot potatoes through the ricer/food mill back into the warm pot or into a large bowl.

With the pot over very low heat or off the heat, gradually add the warm milk-butter mixture to the riced potatoes, folding gently with a wooden spoon or rubber spatula. Add a little at a time until you reach the desired consistency. If the potatoes seem too thick, add some of the reserved cooking liquid, 1–2 tablespoons at a time.

Season the puree with 1½ teaspoons salt (adjust to taste) and ½ teaspoon white or black pepper. Fold gently to combine and taste; adjust seasoning.

If you want an extra glossy finish, stir in 1 teaspoon neutral oil or an additional 10 g melted butter at the end.

Spoon into a warmed serving bowl, sprinkle with chopped chives or parsley if using, and serve immediately.