POTATO PUREE RECIPES

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POTATO PUREE RECIPE | MARTHA STEWART



Potato Puree Recipe | Martha Stewart image

Martha's recipe was inspired by a potato puree from the restaurant Eleven Madison Park.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Yield Makes 4 cups

Number Of Ingredients 8

3 pounds Russet potatoes, peeled and cut into 2-inch pieces
1 1/2 sticks unsalted butter
4 sprigs fresh thyme
2 cloves garlic, peeled and crushed
1 1/2 cups heavy cream
1/2 cup milk
2 teaspoons sea salt
Freshly ground white pepper

Steps:

  • Fill a large pot with about 2 inches water. Set steamer basket in pot (water should not come through the holes). Bring to a boil, and then reduce to a rapid simmer.
  • Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.
  • Meanwhile, melt the butter in a medium saucepan over medium heat. Simmer, whisking occasionally, until the butter is deep golden brown, 5 to 10 minutes. Place the thyme and garlic in a fine mesh sieve lined with cheesecloth. Strain the butter over the garlic and thyme into a medium bowl, add cream, and whisk to combine.
  • Remove potatoes from steamer basket. Drain, and immediately press through a medium mesh sieve into a large bowl using a rubber spatula. Fold the cream mixture into the potatoes. Press mixture through a fine mesh sieve. Season with salt and pepper and serve immediately.

POTATO PUREE RECIPE - GERARD CRAFT | FOOD & WINE



Potato Puree Recipe - Gerard Craft | Food & Wine image

Putting potatoes through a ricer instead of mashing them makes them perfectly fluffy. Adding lots of butter and milk makes them irresistibly rich. More Delicious Potato Dishes

Provided by Gerard Craft

Total Time 45 minutes

Yield 8

Number Of Ingredients 4

3 pounds large baking potatoes, peeled
1 stick unsalted butter
1 cup milk
Kosher salt

Steps:

  • Bring a large saucepan of water to a boil. Add the whole potatoes and cook over moderate heat until tender, 20 minutes. Drain and wipe out the saucepan. Working with 1 potato at a time, pass the potatoes through a ricer into the saucepan.
  • In a small saucepan, melt the butter in the milk over moderate heat. Gradually whisk the hot milk into the potatoes and season generously with salt. Cook over moderate heat, whisking, until hot. Serve.

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