Potato Puree

Directions

1. 1
   Place the potatoes, whole and unpeeled, in a large sauce pot.
2. 2
   Add 2 tablespoons salt and fill the pot with cold water.
3. 3
   Bring the potatoes to a boil over high heat, turn down the heat to low, and simmer about 45 minutes, until tender.
4. 4
   One type of potato may be done before the other, so check doneness and remove one variety first, if necessary.
5. 5
   When the potatoes are cooked through, strain them, and set them aside to cool for 10 minutes or so.
6. 6
   Heat the cream and milk together in a small saucepan, then turn off the heat.
7. 7
   When the potatoes have cooled, peel them and pass them through a food mill or potato ricer.
8. 8
   Put the riced potatoes in a heavy-bottomed pan.
9. 9
   Heat them over medium heat a few minutes, stirring continuously with a wooden spoon, to dry them out a little.
10. 10
    Add the butter slowly, stirring constantly.
11. 11
    Season with 2 1/2 teaspoons salt.
12. 12
    When all the butter has been incorporated, slowly stir in the warm cream mixture until you have a smooth puree.
13. 13
    Taste for seasoning.
14. 14
    Pass the puree through a fine-mesh tamis twice if you like.
15. 15
    At the restaurant, we pass the mixture through a fine-mesh tamis [twice] using a rubber spatula.
16. 16
    This makes an extremely smooth puree.
17. 17
    You can skip this step if you want a more rustic-style potato puree.
18. 18
    If you are going to serve the puree immediately, you can hold it in a double boiler or in a warm oven.
19. 19
    Otherwise, let the puree cool, then refrigerate it.
20. 20
    Reheat the puree gently over medium-low heat, stirring often, and adding more cream if necessary.