Puré Di Patate Recipe

Prepare potatoes

Peel the potatoes and cut them into uniform roughly 1- to 1½-inch cubes so they cook evenly. Place the cut potatoes in a large bowl of cold water briefly to remove excess surface starch, then drain.

Cook potatoes

Transfer the drained potatoes to a large pot and add 8 cups of cold water and 1 tablespoon of salt. The water should cover the potatoes by about 1 inch. Bring to a vigorous boil over high heat, then reduce to a gentle boil. Cook until potatoes are fork-tender, about 15–20 minutes depending on cube size.

Drain and steam-dry

Drain the potatoes thoroughly in a colander. Return them to the pot off the heat and let them sit for 1–2 minutes to allow excess steam to escape (this dries the potatoes slightly for a fluffier mash).

Warm dairy

While the potatoes cook, combine the whole milk, heavy cream, and butter in a small saucepan and warm over low heat until the butter is melted and the mixture is hot but not boiling. Warming the dairy prevents cooling the potatoes and helps absorb liquids smoothly.

Mash potatoes

Return the drained, slightly steamed potatoes to the pot or to a large bowl. For the smoothest puré, pass the potatoes through a food mill or ricer into the bowl. Alternatively, use a hand masher for a slightly more textured result. If using a mixer, use the lowest speed and mix briefly to avoid gluey potatoes.

Incorporate dairy & cheese

Gradually add the warm milk-cream-butter mixture to the mashed potatoes, stirring gently with a wooden spoon or silicone spatula until incorporated. If using, add the cream cheese now and mix until fully melted and smooth. Taste and adjust consistency by adding a splash more warm milk or cream if needed.

Season the mash with about 1 teaspoon of salt and ½ teaspoon freshly ground black pepper, then taste and adjust to preference. Add a pinch of nutmeg if using for a subtle warm note. Fold in the chopped chives, reserving a few for garnish.

Transfer the puré di patate to a warmed serving bowl. Dot the top with an extra tablespoon of butter if desired and sprinkle remaining chives. Serve immediately while hot.