Potato Puree

Name: Potato Puree
Ingredients: 4 medium baking potatoes, peeled and cut into quarters; 4 tablespoons butter; 4 tablespoons extra-virgin olive oil; 1/2 cup milk (or more to taste); 1 tablespoon coarse or kosher salt, or to taste; 1 teaspoon freshly ground white pepper, or to taste

6 ingredients

8 steps

Ingredients

4 medium baking potatoes, peeled and cut into quarters
4 tablespoons butter
4 tablespoons extra-virgin olive oil
1/2 cup milk (or more to taste)
1 tablespoon coarse or kosher salt, or to taste
1 teaspoon freshly ground white pepper, or to taste

Directions

1

Cook potatoes in boiling, salted water for 30 minutes, or until tender.
2

Drain and, using a potato masher, food mill, fork, or food processor, puree, adding all ingredients gradually.
3

If using a processor, put potatoes and all ingredients in processor bowl simultaneously and pulse machine on and off quickly, or potatoes will have a gluey-starchy consistency.
4

VARIATIONS
5

Saffron Potatoes:
6

Dissolve 1 1/2 teaspoons of saffron threads in 1 teaspoon of hot water and stir into Potato Puree.
7

Roquefort Potatoes:
8

Stir 1/2 cup of crumbled Roquefort cheese into Potato Puree.