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Chris Ward’s Potato Puree

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Side Dishes

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(Serves 6–8)

2 pounds Yukon gold potatoes
¾ cup whole milk, heated
9 ounces unsalted butter
Fleur de sel, to taste

Clean and scrub the potatoes. Do not peel. Place the potatoes in a large pot and cover with cold water and 1 tablespoon of salt. Simmer uncovered for 20 to 30 minutes, until a knife inserted into a potato comes out easily.

Drain the potatoes as soon as they are cooked. Peel the potatoes as soon as possible and place through a ricer. Bring the milk to a boil. Set aside.

With a spatula, place the riced potatoes in a heavy gauge pan over low heat. Stir the potatoes to “dry” them for four to six minutes. Now begin to add the butter a little bit at a time until each batch of butter is incorporated. Slowly add the milk and incorporate.

For a finer purée, pass the mixture through a finer strainer. Add additional butter if needed. Season with fleur de sel.

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