Recipe courtesy of Laura Calder
French Potato Puree
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 277
- Total Fat
- 16
- Saturated Fat
- 10
- Carbohydrates
- 29
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 44
- Sodium
- 498
- Total: 1 hr 5 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 35 min
Ingredients
2 pounds/1 kg floury potatoes, scrubbed
Salt and freshly ground black pepper
1 clove garlic, peeled
1 bay leaf
1 sprig fresh thyme
About 1 cup/250 ml milk
1/2 cup/110 g butter, cold
Directions
- Put the potatoes, whole, in a pot and cover with cold water. Salt the water. Bring to a boil, and simmer until very tender, about 30 minutes, depending on size.
- Meanwhile, drop the garlic, bay leaf, and thyme in a saucepan with the milk, bring to a boil, turn off the heat, cover, and set aside to infuse 10 minutes. Pull out the garlic and herbs, and discard.
- When the potatoes are done, drain them and peel while hot. Put them through a food mill set on the smallest setting over a large pot. Beat in the butter a piece at a time. Bring the milk to a boil and beat it in, splash by splash, until completely absorbed. You are looking for a very soft, fine puree, not unlike baby food! Check the seasonings, and serve.