Smooth & Silky Potato Purée

Smooth & Silky Potato Purée
Photo by Ellen Silverman


  • ½ cup hot whole milk
  • Freshly ground white pepper to taste
  • 2 Tbs. salt; more for seasoning
  • 2 lb. russet potatoes, peeled and cut into 2-inch cubes
  • Pinch freshly grated mace or nutmeg
  • 7 oz. (14 Tbs.) unsalted butter, cut into pieces

Put a large pot of water on high heat. Add the potatoes and salt and bring to a boil. Boil just until a skewer or knife can easily penetrate the center of the potatoes, 20 to 30 minutes. Drain the potatoes. Pass them through the fine disk of a food mill back into the pot in which they were cooked...

View full recipe at Fine Cooking


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