Potato Purée

Preparation info

  • Difficulty


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By Peter Gilmore

Published 2014

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  • 500 g (1 lb 2 oz) andean gold or dutch cream potatoes
  • 100 ml ( fl oz) pure cream (35% fat)
  • 100 g ( oz) crème fraîche
  • 100 g ( oz) butter
  • sea salt


Wash the potatoes well and put them into a large saucepan of cold water with a little sea salt. Bring to the boil, reduce to a simmer and cook until the potatoes are tender when tested with a knife point. Drain the potatoes. Wearing rubber gloves, peel the potatoes while they are still warm. Process the potatoes through a mouli grater, add the cream, crème fraîche and butter and mix well. Season to taste. Pass the mixture through a fine drum sieve. Cover and refrigerate until required.