Madeleine Kamman

Potato Puree or Mashed Potatoes

Preparation info
  • FFR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

If you want to avoid the large amount of butter, reverse the process and instead add twice as much heavy cream and only 2 tablespoons butter. Try both, use the one you like best. Or use the next recipe made with olive oil.

Ingredients

  • 6 large older Maine or Idaho potatoes (the starchier the better), peeled
  • Salt
  • ⅓ cup heavy cream</

Method

Cut the potatoes into large pieces, place in a large saucepan, cover with cold water, and add 1 teaspoon salt per quart of water. Bring to a boil and boil until you can crush them with a fork, 18 to 20 minutes; drain, reserving the water.

Pour the cream and butter into a large sauteuse pan pl