# Purée Moelleuse

This recipe is for a creamy and smooth mashed potatoes, just like in a restaurant.

- Cuisine: French
- Category: Side
- Language: en

## Ingredients

- 1.5 kg potatoes
- 1 tablespoon salt
- large volume water
- cream
- butter
- pepper

## Instructions

1. Cook the potatoes with a large volume of water and a tablespoon of salt.
2. Pass the potatoes through the food mill.
3. Incorporate the hot cream into the pulp of potatoes.
4. Incorporate the butter, little by little.
5. Add a little bit of pepper.

## Equipment

- pots
- potato 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.

## Source

- Original video: https://www.youtube.com/watch?v=AoTEiWuvG4E
- Recipe page: https://www.cliprecipe.com/recipe/0134a93a-65de-49ba-8b3a-e9d40adf5abf
- Extracted: 2025-03-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt