Creamy Potato Purée
Method
Preheat oven to 180°C
Cover bottom of your baking pan with a bed of coarse salt ⓘ
Place potato(es) on salt, and put into the oven for 1-1.5 hours ⓘ
Once potato(es) are cooked, cut in half
Use spoon to scoop flesh into a potato ricer or sieve, push through ⓘ
Cut butter into cubes and incorporate into potato purée ⓘ
At the same time, put double cream on low heat to bring up the temperature ⓘ
Slowly add double cream to the purée and mix until desired consistency ⓘ
Season with salt and pepper ⓘ
Ingredients
potato ⓘ
coarse salt
double cream
unsalted butter
salt & pepper
1 kg
plenty
200 ml
100 g
pinch
Ingredients
potato ⓘ
coarse salt
double cream
unsalted butter
salt & pepper
1 kg
plenty
200 ml
100 g
pinch
Method
Preheat oven to 180°C
Cover bottom of your baking pan with a bed of coarse salt ⓘ
Place potato(es) on salt, and put into the oven for 1-1.5 hours ⓘ
Once potato(es) are cooked, cut in half
Use spoon to scoop flesh into a potato ricer or sieve, push through ⓘ
Cut butter into cubes and incorporate into potato purée ⓘ
At the same time, put double cream on low heat to bring up the temperature ⓘ
Slowly add double cream to the purée and mix until desired consistency ⓘ
Season with salt and pepper ⓘ
This recipe and tips was given to me by participating in the Cuisine Techniques Essential short course at Le Cordon Bleu London.
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