Potato Purée

Pommes purée

Preparation info

  • Difficulty


  • For



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
  • 75 g () butter
  • 100 ml milk (scant quarter pint)
  • salt

Special Equipment

  • 1 mouli-légumes with a medium blade


  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 too much water and disintegrate.
  2. Shortly before the potatoes are cooked, warm the milk in a pan and keep on one side, with a lid to prevent a skin forming.
  3. Place the mouli-légumes in the sink and pour the potatoes and their cooking water into it. When they have drained thoroughly, place the mouli-légumes over the saucepan in which they have cooked and purée them quickly. Return the pan to a very low heat. Add the butter and stir with a wooden spatula until you have a smooth purée. Stir in the milk (2) little by little until the purée is the right consistency. The amount of milk needed will depend on the quality of the potatoes.