James Peterson

Potato Purée

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

potatoes 1 lb

Method

  1. Peel the potatoes. Keep them in a bowl of cold water until needed. If they are large, cut them into quarters.
  2. Put the potatoes in a pot, and add just enough cold water to cover. Cook the potatoes at a slow simmer for 30 to 40 minutes, until they are easily penetrated with a knife.
  3. Drain the potatoes, being sure to save the cooking liquid. (If a thinne