Potato Puree (with milk)
The biggest key here is boiling your potatoes in milk, which truly transforms the potato puree into the most magical dish. It is creamy, smooth yet somehow lighter?
Equipment
- Large Pot, I used a 3.5 quart Le Creuset pot and fits the strainer perfectly
- Bowl
- slotted spoon
Ingredients
- 2 lb yukon gold potatoes, peeled and cubed
- 2 ½ cups whole milk
- 1 pinch salt, to taste
- 1 garlic clove
- 8 oz unsalted butter, cubed
- nutmeg, Freshly grated, to taste
- 2 tbsp créme fraîche
- chives, to taste
- black pepper, to taste
- flaky sea salt, to taste
Instructions
- Add the cubed potatoes to a pot and then add milk, a pinch of salt and a garlic clove.
- Bring to a simmer and cook them covered until fork tender, about 10-15 minutes. They should break easily when pierced with a fork.
- Remove the garlic. With a slotted spoon, move the potatoes over to a separate bowl. Reserve about ⅓ of the milk, discarding the rest out of the pot.
- Set your tamis strainer on top of the pot and one spoonful at a time push the potatoes through it into the pot with the reserved milk.
- Keeping the heat on low, add the butter little bits at a time until fully incorporated. Add nutmeg.
- Finish with créme fraîche. Add more of the warm milk if needed. Turn heat off and salt to taste.
- Top with chives, black pepper, flaky sea salt and that is it.
Nutrition
Calories: 689kcal, Carbohydrates: 48g, Protein: 10g, Fat: 52g, Saturated Fat: 33g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 2g, Cholesterol: 144mg, Sodium: 1824mg, Potassium: 1214mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1772IU, Vitamin C: 46mg, Calcium: 239mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.