Making Purées and Mash

A food processor or blender can be used for puréeing leafy vegetables. For cooked root vegetables such as carrots, you can use a machine, but sieving after mashing gives a finer texture; use a drum sieve with a very fine mesh. Never put potatoes in a machine - it makes them gluey - use a potato masher or ricer. For the smoothest, fluffiest mashed potatoes, use a drum sieve or a mouli.