Purée Moelleuse
Serves 1
Directions
- 1Cook the potatoes with a large volume of water and a tablespoon of salt.
- 2Cook the potatoes with a large volume of water and a tablespoon of salt.
- 3Cook the potatoes with a large volume of water and a tablespoon of salt.
- 4Pass the potatoes through the food mill.
- 5Pass the potatoes through the food mill.
- 6Pass the potatoes through the food mill.
- 7Incorporate the hot cream into the pulp of potatoes.
- 8Incorporate the hot cream into the pulp of potatoes.
- 9Incorporate the hot cream into the pulp of potatoes.
- 10Incorporate the butter, little by little.
- 11Incorporate the butter, little by little.
- 12Incorporate the butter, little by little.
- 13Add a little bit of pepper.
- 14Add a little bit of pepper.
- 15Add a little bit of pepper.
Ingredients
- 1.5 kg potatoes
- 1.5 kg potatoes
- 1.5 kg potatoes
- 1 tablespoon salt
- 1 tablespoon salt
- 1 tablespoon salt
- large volume water
- large volume water
- large volume water
- cream
- cream
- cream
- butter
- butter
- butter
- pepper
- pepper
- pepper
Equipment
potspotato masher
Tips
- If you don't have a food mill, you can use a potato masher, it will be less fine and less smooth.
- Agata potatoes are ideal for making mashed potatoes.
- Cut the potatoes in 2, maximum. If they are cut in little cubes, they will soak with water and the puree won't have the real taste of the potato.
- Always incorporate hot cream into the pulp of potatoes.
- Don't mix the puree with a mixer, or it will become elastic.