Purée Albert Noel

Preparation info
    • Difficulty


Appears in
The Potato Year: 300 Classic Recipes

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.


  • 1 lb (450 g) potatoes, peeled and thickly sliced
  • 1 pint (570


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