Potato Purée

Preparation info

  • Makes

    2 cups

    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Potato purée, essentially mashed potatoes without any liquid added, doesn’t contribute much flavor to a purée-thickened sauce, but it makes a perfect thickener. You can simmer potatoes with other vegetables, as though you were making a soup, or you can make the potato purée given here and whisk it into sauces as needed for thickening.

Ingredients

  • 1 ½ pounds [675 g] medium-starchy potatoes such as Yukon Golds or Yellow Finns, peeled and cut into chunks

Method

Put the potatoes in a pot with enough water to come halfway up their sides. Cover the pot and simmer until the potatoes are very easily penetrated with a knife, about 30 minutes. Drain. Work through a fine-mesh drum sieve (the best method) or through a strainer with the bottom or ladle, through a ricer, or through a food mill with the finest attachment.