Pure De Batata Recipe

Time40m

Serves4

Creamy whipped potatoes.

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Ingredients

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1
Prepare and cook potatoes
Place peeled and chunked potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of the kosher salt to the water. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–18 minutes depending on chunk size.
2
Warm dairy and butter
While the potatoes cook, combine the milk, heavy cream, and butter in a small saucepan over low heat and warm until the butter is mostly melted and the mixture is hot but not boiling (about 5 minutes). If using cream cheese, add it to the warm dairy and whisk until smooth. Keep warm on the lowest heat or off with cover.
3
Drain and steam-dry
When potatoes are tender, drain them in a colander and return them to the hot pot. Set the pot over low heat for 30–60 seconds, gently shaking the pot, to evaporate excess moisture—this helps keep the purée from becoming watery.
4
Mash or press
For the smoothest texture, pass the potatoes through a potato ricer or food mill back into the warm pot or into a large mixing bowl. If you don't have those, use a sturdy potato masher and mash until no large lumps remain.
5
Add warm dairy gradually
With the potatoes hot, add the warm milk–cream–butter mixture in three additions, stirring or folding gently with a wooden spoon or silicone spatula after each addition until fully incorporated and creamy. Stop when you reach your desired consistency; you may not need all the liquid.

6
Season
Taste the purée and stir in the remaining 1 teaspoon kosher salt (or to taste), freshly ground black pepper, and the optional pinch of grated nutmeg. Mix gently but thoroughly to distribute seasoning.
7
Adjust texture
If the potatoes need to be silkier, add up to 1–2 tablespoons more warm cream or milk, mixing after each tablespoon. If too loose, warm briefly over very low heat while stirring to evaporate a little moisture.
8
Finish and serve
Transfer the purée to a warmed serving bowl, smooth the top, and dot with an extra tablespoon of butter if desired. Sprinkle with chopped chives for color and serve immediately.