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Potato Puree

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Potato Puree

Author: Recipe-Bot

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Ingredients:

2 pounds (1 kg) ratte or BF15 potatoes
0.75 to 1.25 cups (20 to 30 ml) milk - heated
8 ounces; 250 g butter - chilled, and cut into small pieces
Coarse sea salt to taste

Instructions:

=Scrub the potatoes but do not peel. Place the potatoes in a large saucepan and fill with enough cold water to cover by at least 1 inch (3 cm). For each quart (liter) of water, add 1 tablespoon (10 g) of salt. Simmer, uncovered, over moderate heat for 20 to 30 minutes until a knife inserted into a pot comes away easily.

Drain the potatoes as soon as they are cooked. (If allowed to cool in the water, the potatoes will taste reheated.)

Meanwhile, in a large saucepan, bring the milk just to a boil over high heat. Set aside.

Once the potatoes are cool enough to handle, peel them and cut into manageable pieces. Pass the potatoes through the finest grid of a food mill into a large, heavy-bottomed saucepan.

Place the pan over low heat, and, with a wooden spatula, stir the potatoes vigorously to dry them, 4 to 5 minutes.

Now begin adding about three-quarters of the butter, little by little, stirring vigorously until each batch of butter is thoroughly incorporated and the mixture becomes fluffy and light.

Slowly add about three-quarters of the hot milk in a thin stream, stirring vigorously, until the milk is thoroughly incorporated.

For an extra fine puree, pass the mixture through a drum sieve into another heavy bottomed saucepan.

Place over low heat and stir vigorously. If the puree seems a bit heavy and stiff, add additional butter and milk, stirring all the while.

Taste for seasoning. The puree may be prepared up to one hour in advance. Place in the top of a bouble boiler over gently simmering water. Whisk occasionally to keep smooth.

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