Potato Purée

Ingredients


10 lb	russet potatoes
450 g	unsalted butter
350 g	heavy cream
15–20g	salt
75 g	melted butter for finishing

Directions

1. Add peeled and diced 10lb russet potatoes to a large pot and cover with water.
2. Bring to a boil overhigh heat
3. Then reduce to medium and simmer gently for 25–30 minutes, or until the potatoes are fully tender.
4. While the potatoes cook, melt 450g unsalted butter in a small saucepan over low heat.
5. In another small saucepan, warm 350g heavy cream over low heat.
6. When potatoes are tender, drain well and return to the warm pot.
7. Add melted butter and stir while mashing.
8. Add warm cream, stirring and mashing again until smooth and combined.
9. Working in batches, pass the mashed potatoes through a fine-mesh strainer, using a spoon or ladle to press them through.
10. Keep the un-puréed portion warm as you go to prevent gumming or drying.
11. Once all potatoes are strained, transfer to a slow cooker or crock pot set to warm until serving.
12. Season with 15–20 g salt
13. Then drizzle over 75g melted butter for finishing to finish

Passing the potatoes through a strainer instead of a ricer or masher makes them unbelievably silky — this is more of a luxurious restaurant-style purée than typical mashed.

Work quickly once the potatoes are cooked. The key to creamy texture is keeping everything warm during mashing and straining. If the potatoes cool down, the starch tightens and the texture can turn gluey.

Potato Purée

by Brian Lagerstrom · video^[2]

Ingredients

	10 lb	russet potatoes
	450 g	unsalted butter
	350 g	heavy cream
	15–20 g	salt
	75 g	melted butter for finishing

Directions

1. Add peeled and diced 10lb russet potatoes to a large pot and cover with water.
2. Bring to a boil overhigh heat
3. Then reduce to medium and simmer gently for 25–30 minutes, or until the potatoes are fully tender.
4. While the potatoes cook, melt 450g unsalted butter in a small saucepan over low heat.
5. In another small saucepan, warm 350g heavy cream over low heat.
6. When potatoes are tender, drain well and return to the warm pot.
7. Add melted butter and stir while mashing.
8. Add warm cream, stirring and mashing again until smooth and combined.
9. Working in batches, pass the mashed potatoes through a fine-mesh strainer, using a spoon or ladle to press them through.
10. Keep the un-puréed portion warm as you go to prevent gumming or drying.
11. Once all potatoes are strained, transfer to a slow cooker or crock pot set to warm until serving.
12. Season with 15–20 g salt
13. Then drizzle over 75g melted butter for finishing to finish

Passing the potatoes through a strainer instead of a ricer or masher makes them unbelievably silky — this is more of a luxurious restaurant-style purée than typical mashed.