Potato Purée

There is the general assumption that the French use an enormous amount of butter in a potato purée or mash. While there is no doubt that butter improves the flavour, too much may result in heaviness. It is important to use hot liquid, whether milk or cream, to maintain the temperature and judge the consistency. The specific amount of liquid will depend on the characteristics of the potatoes used so add it gradually, finishing with the butter and seasonings. Hot olive oil may replace the but