Potato Puree

  • Servings: 6-8
  • Difficulty: Intermediate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 lbs. Yellow-fleshed potatoes, such as Yukon Gold, unpeeled
  • Kosher salt to taste
  • 1/3 cup whole milk
  • 1 lb. Unsalted butter, cubed and chilled
  • white pepper and salt to taste


Boil potatoes in salted water until tender, about 25 minutes.

Drain potatoes and set aside to let cool slightly.

Bring milk to a boil in a small saucepan, careful not to burn it.

Remove from heat, cover and set aside.

Peel potatoes and put them through a food mill into a 4 qt. Saucepan set over a medium low heat.

Using a spatula, turn potatoes frequently until the consistency is drier and fluffy 2-3 minutes.

Reduce heat to low. Working in batches, stir in the butter until mixture is creamy.

Whisk in warmed milk, season with salt and white pepper.

Transfer to a warm serving bowl.

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