Best Potato Puree

Serves 1
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Directions

  1. 1Weigh the potatoes.
  2. 2Weigh the potatoes.
  3. 3Weigh the potatoes.
  4. 4Peel and cube the potatoes.
  5. 5Peel and cube the potatoes.
  6. 6Peel and cube the potatoes.
  7. 7Boil in heavily salted water until fork tender.
  8. 8Boil in heavily salted water until fork tender.
  9. 9Boil in heavily salted water until fork tender.
  10. 10Heat up some cream with garlic and potato water.
  11. 11Heat up some cream with garlic and potato water.
  12. 12Heat up some cream with garlic and potato water.
  13. 13Remove the garlic.
  14. 14Remove the garlic.
  15. 15Remove the garlic.
  16. 16Use a tamis strainer.
  17. 17Use a tamis strainer.
  18. 18Use a tamis strainer.
  19. 19Add them directly to the warm cream.
  20. 20Add them directly to the warm cream.
  21. 21Add them directly to the warm cream.
  22. 22Add cold butter little bits at a time.
  23. 23Add cold butter little bits at a time.
  24. 24Add cold butter little bits at a time.
  25. 25Add creme fresh.
  26. 26Add creme fresh.
  27. 27Add creme fresh.
  28. 28Add salt.
  29. 29Add salt.
  30. 30Add salt.
  31. 31Top with black pepper chives, some flaky salt and that is it.
  32. 32Top with black pepper chives, some flaky salt and that is it.
  33. 33Top with black pepper chives, some flaky salt and that is it.

Ingredients

  • 2 lb yukon gold potatoes
  • 2 lb yukon gold potatoes
  • 2 lb yukon gold potatoes
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 0.33 cup potato water
  • 0.33 cup potato water
  • 0.33 cup potato water
  • 1 lb unsalted butter
  • 1 lb unsalted butter
  • 1 lb unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 0.25 cup creme fraiche
  • 0.25 cup creme fraiche
  • 0.25 cup creme fraiche
  • chives
  • chives
  • chives
  • black pepper
  • black pepper
  • black pepper
  • salt
  • salt
  • salt

Equipment

scalepeelerknifepotstrainertami strainer

Tips

  • Using a Tamis strainer ensures the SMOOTHEST possible potatoes.
  • Cube the potatoes small so they are easier to pass through the strainer.
  • Always save a bit of potato water, enhances the potato taste.
  • Add the potatoes into the warm (never boiling) cream.
  • Add the cold butter little bits at a time so they get super creamy.
  • Use high quality butter and don’t skimp on it.
  • Always boil them in salted water.
  • To reheat always do it bain marie.