Recipe courtesy of Guy Reuge
Show: Cooking Live
Level:
None

Ingredients

Directions

Cut the potato in large pieces, and transfer them to a small stock pot. Add 1/2 tablespoon of kosher salt, and cover with 2 inches above the top of the potato. Cook the potatoes until tender, (neither undercooked or overcooked) check with a long kitchen fork (about 20 minutes). In a small skillet add the milk, cream, butter, and nutmeg. Place skillet on the stove and bring to a boil. Drain the potato, and immediately transfer them in a food mill fitted with a proper grill. Pass them quickly through the mill helping them to go through with some of the milk mixture. The texture should be fluffy. If there is need to add more milk it can be done (depending on the starch). Reserve in a hot place, covered.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Shrimp Spring Rolls with Peanut Dipping Sauce

German Potato Salad

Recipe courtesy of Bobby Flay

French Potato Puree

Recipe courtesy of Laura Calder

Parsnip Potato Puree

Recipe courtesy of Food Network Kitchen

Horseradish Potato Puree

Recipe courtesy of Tyler Florence

Chestnut-Potato Puree

Recipe courtesy of Anne Burrell

Sambal Sweet Potato Puree

Recipe courtesy of Ming Tsai

Gingered Sweet Potato Puree

Recipe courtesy of Sara Moulton

Sambal Sweet Potato Puree

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.