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Potato Purée
Basic Recipe 61
- Makes
500 g
- Difficulty
Easy
By Liam Tomlin
Published 2005
Ingredients
600 g 70 ml 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.
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