Neil Perry's Potato Puree
A smooth, decadent and delicious dish, bringing the flavours of our potatoes to life with this restaurant quality recipe that your family and friends will love.
Equipment
- Large saucepan
- Medium saucepan
- Large bowl
- Paring knife
- Gloves or Tea Towel for peeling hot potatoes
- Potato ricer or Mouli
- Wooden Spoon
- Serving dish & spoon
Ingredients
- 1 Kg Queen May or Sebago Supreme potatoes
- 300 g Salted cooking butter - cold
- 200 ml Warm milk
- 2 - 3 pinches Salt
- Olive oil (optional)
- White or black pepper to taste
Instructions
- Boil washed potatoes with skin on in large saucepan for 25-30 minutes until super tender and then strain and allow to dry
- Using gloves, take potatoes while still hot to warm and remove as much of the skin as you can using a paring knife
- Roughly slice potatoes and place into Potato Ricer or Mouli
- Add potato and 200ml warm milk to bowl and begin to combine using wooden spoon
- A 2 pinches salt and continue to combine
- Cut 300g butter into 4 chunks and add to bowl, continue to combine
- Take a quick taste test, and add another pinch of salt if needed
- Continue to combine until a smooth, creamy texture is achieved
- Serve either on its own, or garnish with a swirl of olive oil
- Add ground white or black pepper to taste