Potato Purée with Whipped Cream

Name: Potato Purée with Whipped Cream
Ingredients: A little nutmeg; Sea salt and freshly ground black pepper; 2 egg yolks; 4 large potatoes, cleaned; 4 oz (110 g) butter; ¼ pint (150 ml) whipped cream

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

This purée can be put into a pre-baked pie crust (I once made it to advantage with a nut pastry) and put into the oven to brown, but it is not necessary. Extra effort, however, rarely goes unnoticed by the diners.

Ingredients

4 large potatoes, cleaned
4 oz (110 g) butter

Sauce
Vegetarian
July

Method

Bake the cleaned potatoes and when cool, scrape out the centres. Put through a sieve and put the potato into a pan with the butter, egg yolks, seasoning and nutmeg.

When smooth and white, add the whipped cream. The purée can now be served or put into a pastry case.