Potato Purée

Basic Recipe 61

Preparation info
  • Makes

    500 g

    • Difficulty

      Easy

Appears in

By Liam Tomlin

Published 2005

  • About

Ingredients

  • 600 g Large Sebago potatoes, skin on
  • 70 ml Cream
  • 70 ml<

Method

It is preferable to bake the potatoes rather than boil them so that they do not absorb any moisture during the cooking process. This allows more cream and butter to be absorbed, which results in a smoother and creamier potato purée. Preheat the oven to 180°C. Scrub the potatoes under c