Potato Purée with Whipped Cream

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Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

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.


  • 4 large potatoes, cleaned
  • 4 oz (110 g) butter
  • 2 egg yolks
  • Sea salt and freshly ground black pepper
  • A little nutmeg
  • ¼ pint (150 ml) whipped cream


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.

‘If angels ever ate mashed potatoes they would call on Pellew’s chef to prepare them.’

From Hornblower and the Hotspur by C. S. Forester, 1962.

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