285 Potato Panada

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Suitable for large stuffed Quenelles of veal and other white meats.


  • 400 g (15 oz) freshly boiled and peeled potatoes
  • 3 dl (½ pt or U.S. cups) milk
  • pinch of salt
  • small pinch of pepper
  • small pinch of grated nutmeg
  • 20 g ( oz) butter


Reduce the milk by one-sixth, add the butter, seasoning and the potatoes cut in thick slices, allow to cook for 15 minutes then mix well to a purée.

The mixture should be used whilst still slightly warm, never completely cold as the purée will become elastic if it is worked when cold.