Potato Purée

Pommes purée

Preparation info

  • For


    • Difficulty


    • Ready in

      40 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 400 g (14 oz) potatoes. Do not use new potatoes, they are not floury enough for this recipe
  • 7


  1. Peel the potatoes and cut them into large chunks weighing 40–50g (1½–1¾ oz) each. Wash the chunks in cold water and put them in a large saucepan. Cover with cold water, season with salt and put over a moderate heat. Bring to the boil and cook for 20 minutes. The potatoes are done when you can pierce them easily with a small knife. Don’t overcook them as they will absorb