Potato Puree Recipe

Prepare potatoes

Place peeled and evenly cut potato chunks into a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1 teaspoon of the salt to the water.

Bring to a simmer

Set the pot over high heat and bring to a boil. Reduce heat to maintain a gentle simmer and cook until potatoes are tender and easily pierced with a knife, about 15–20 minutes depending on chunk size.

Warm dairy

While potatoes cook, combine the milk, cream, and butter in a small saucepan and gently warm over low heat until butter melts and mixture is hot but not boiling. Keeping the dairy warm prevents cooling the potatoes and helps create a silky puree.

Drain and steam-dry

When potatoes are tender, drain them in a colander and return them to the hot pot off the heat. Place the pot back on the stove for 30–60 seconds over low heat, shaking occasionally, to evaporate excess moisture — this yields a less watery puree.

Rice or press potatoes

For the silkiest texture, press the potatoes through a potato ricer or food mill into a warm mixing bowl. If you don't have one, use a sturdy masher and mash thoroughly until mostly lump-free.

Incorporate warm dairy

With the riced or mashed potatoes in the bowl, pour about half of the warm milk-cream-butter mixture over them. Fold gently with a spatula to combine, then add remaining dairy a little at a time until you reach a smooth, silky consistency. Avoid overworking to prevent gluey potatoes.

Season

Season the puree with the remaining 1 teaspoon salt (adjust to taste) and the white or black pepper. Taste and adjust seasoning as needed.

Optional richness

If using, stir in the cream cheese or mascarpone now until fully incorporated for extra silkiness.

Adjust texture

If the puree is too thick, stir in additional warm milk or cream, 1 tablespoon at a time, until desired consistency is reached.

Finish and serve

Transfer the potato puree to a warmed serving bowl. Dot with extra butter if desired, drizzle a few drops of truffle oil for aroma (if using), and sprinkle chopped chives over the top. Serve immediately.