Potato Puree Recipe

Peel and cut

Peel the potatoes and cut them into evenly sized chunks about 1½–2 inches. Uniform pieces ensure even cooking.

Optional garlic infusion

If using garlic, smash the peeled cloves lightly. Add them to the pot with the potatoes so they cook and mellow, infusing flavor into the potatoes.

Cover with cold water and salt

Place the potato pieces in a large saucepan or pot. Add cold water to cover by about 1 inch (approximately 1.6 L for 2 lb potatoes). Stir in 2 tbs kosher salt. Starting in cold water helps the potatoes cook evenly and prevents a grainy texture.

Bring to a simmer and cook

Bring the pot to a gentle boil over medium-high heat, then reduce to a simmer. Cook until potatoes are tender and a paring knife slides easily through the largest piece, about 15–20 minutes depending on size. If you added garlic, remove the garlic cloves when potatoes are done (optional: mash back into the potatoes for extra flavor).

Drain and dry

Drain the potatoes in a colander. Return them to the hot pot set over low heat for 30–60 seconds, shaking the pot occasionally. This briefly dries the potatoes, removing excess surface moisture for a fluffier puree.

Warm dairy and butter

While potatoes finish drying, combine the butter, whole milk, and heavy cream in a small saucepan and warm gently until the butter melts and the mixture is hot but not boiling (about 2–3 minutes). Warming prevents cooling the potatoes and helps them absorb the fat for a silkier texture.

Mash or press

For the smoothest puree, press potatoes through a fine-mesh ricer or food mill back into the warm pot or a mixing bowl. If you prefer a slightly more textured but still smooth result, use a hand masher. Avoid using a high-speed blender or food processor as it can make potatoes gluey.

Incorporate butter and dairy

With the potatoes hot, pour in the warm butter-milk mixture a little at a time, folding gently with a wooden spoon or silicone spatula until incorporated and you reach the desired consistency. You may not need all the liquid — stop when the puree is creamy and smooth.

Season and adjust

Taste and season with 1 tsp salt (adjust to taste) and ½ tsp white or black pepper. If the puree seems too thick, add additional warmed milk or cream 1 tbsp at a time until you reach the preferred texture.

Finish and serve

Transfer the potato puree to a warmed serving bowl. If desired, stir in finely chopped chives and drizzle with a little olive oil or dot with extra butter. Serve immediately while hot.