Nettle and Potato Purée

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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This is lovely in the late spring and early summer when the nettles are very young. Use only the tops and wear gloves when you pick them, of course.


  • 1 lb (450 g) potatoes, sliced
  • 8 oz (225 g) nettle tops
  • ¾ pint (400 ml) good chicken or vegetable stock
  • Sea salt and freshly ground black pepper
  • 4 oz (110 g) fromage blanc


Put the washed nettles and potatoes with the stock in a saucepan. Cover and simmer until the vegetables are cooked, adding more stock if necessary.

Season and liquidise. Stir in the fromage blanc and eat at once.

‘The three most delightful things to see: a garden of white potatoes covered in blossom, a ship under sail and a woman after giving birth.’

Irish proverb.

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