With so many potatoes hanging around this week, this is the perfect time to post the potato puree recipe. Not that I think you don’t know how to make potato puree. 🙂 But I always forget how much milk I need to warm before I start processing the potatoes. If you are like me, you’ll need to keep this recipe handy. Despite appearances from this week’s posts, I don’t cook potatoes all that often. Potato puree even rarer. But now that it has become one of my daughter’s favorites, I know I will be checking back here more often. True to the spirit of this blog, I’m giving you the easiest and quickest version of this recipe, i.e., boil the potatoes peeled.
- 5-6 potatoes
- 1 cup hot milk
- 2 tablespoon butter
- 1/2 cup beef broth (optional)
- salt, pepper
How to make: Peel the potatoes, cut them in four and boil them until soft to the fork. As they’re steaming hot, put them straight in the mixer and start beating until the potatoes have been pureed. Don’t worry about lumps. They dissolve fast if the potatoes are mashed hot. Add the butter, milk, broth, salt, pepper, and nutmeg, and beat a bit more until smooth. Ready!
Notes and tips: Always pour the milk in small quantities to control the thickness of the puree. Stop when the puree acquires a nice, creamy consistency. Add more if you need to (warmed).