Potato Puree Recipe
- 4 medium baking potatoes, peeled and cut into quarters
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil
- ½ cup milk (or more to taste)
- 1 tablespoon coarse or kosher salt, or to taste
- 1 teaspoon freshly ground white pepper, or to taste
- Cook potatoes in boiling, salted water for 30 minutes, or until tender. Drain and, using a potato masher, food mill, fork, or food processor, purée, adding all ingredients gradually.
- If using a processor, put potatoes and all ingredients in processor bowl simultaneously and pulse machine on and off quickly, or potatoes will have a gluey-starchy consistency.
- VARIATIONS
- Saffron Potatoes:
- Dissolve 1½ teaspoons of saffron threads in 1 teaspoon of hot water and stir into Potato Purée.
- Roquefort Potatoes:
- Stir ½ cup of crumbled Roquefort cheese into Potato Purée.
