---
author: Brian Lagerstrom
source:
video: https://www.youtube.com/watch?v=vdH_3TWYpJI
hero: https://bsteph.imgix.net/potato-pure-e.png
tags: [holiday, side]
draft: true
---

# Potato Purée

1. Add peeled and diced (10 lb)[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 (450 g)[unsalted butter] in a small saucepan over low heat.
5. In another small saucepan, warm (350 g)[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 (75 g)[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.