Potato Puree

Everyone loves mashed potato; however, it is impossible to get the texture that good restaurants do by just using a hand masher. You need to put the potatoes through a food mill or a potato ricer, then add the milk and butter, and if you really want the finest of textures you need to push it through a sieve. This is not as hard as it sounds and the results will get groans of enjoyment from your guests. It is also possible to make the purée 1 hour before serving and keep it warm in a little