LOCATION: Recipes >> Vegetables >> Potato Puree
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Potato Puree
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Pomme Puree
4 large potatoes
salt and freshly ground white pepper
100 gr. (4 oz) unsalted butter
Peel the potatoes, place in a large saucepan and cover with cold
water. Add 1 tablespoon salt, bring to the boil, and simmer until
tender. Drain off the potato, and place in a vegetable mill. Puree
then pass through a fine sieve. Beat in 75 gr. (3 oz) of the butter
and season to taste. At this stage the puree can be kept aside in
the fridge. To serve, warm the puree through in a saucepan, and
beat in the remaining butter. Season to taste, and serve.
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