Purée Potatoes

Preparation info
    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 2 lb. old potatoes
  • ½ pint milk
  • 4 oz. <


Boil the potatoes in the normal way. Strain them and pass through a coarse sieve or mouli grater so that you have a pile of almost powdered pommes.

Heat the milk and melt the butter in it. Add the nutmeg and many twists of the pepper mill.

In a large bowl beat the eggs. Add the potatoes and whisking as for mayonnaise add the milk slowly. The result is only just short of a liquid