Purée Albert Noel

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Preparation info

    • Difficulty

      Easy

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Albert Noel was a celebrated French chef. The ingredients for this purée originally included adding sugar to taste. I prefer to leave it out.

Ingredients

  • 1 lb (450 g) potatoes, peeled and thickly sliced
  • 1 pint (570 ml) milk
  • Sea salt
  • 1 oz (25 g) butter
  • 3 macaroons (or amaretti)

Method

Cook the potatoes very gently in the milk until soft. Put the potatoes through a sieve and add the salt and butter and enough of the milk to make a smooth purée. Put into an ovenproof dish.

Pound the macaroons into crumbs and sprinkle over the purée. Put into a hot oven (gas mark 7/425°F/220°C) for 5 minutes.

‘To test flouriness in potatoes: mix 11 parts water with 1 part salt, add the potatoes. Waxy ones will float, floury ones will sink.’

Old household hint.

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