4230 Purée de Pommes de Terre

Mashed Potato

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Peel some Dutch potatoes, cut them into quarters and cook them quickly in boiling salted water. When cooked, drain and dry them out in the oven for a few minutes then pass them quickly through a sieve.

Replace in a pan and vigorously mix in 200 g (7 oz) butter per 1 kg ( lb) purée; now add approximately dl (9 fl oz or 1⅛ U.S. cups) boiling milk a little at a time until the right consistency is reached. Reheat but do not allow to overheat.