Potato Purée
Silky potato purée with butter and cream is one of the most versatile side dishes you can make. This recipe for potato purée uses almond potatoes that are boile…
Ingredienser
Instructions
Peel the potatoes and cut them into even pieces.
Boil the potatoes in unsalted water until tender.
Drain the water and let the potatoes steam dry for a couple of minutes.
Press the potatoes through a potato ricer or mash them completely smooth while still warm.
Melt the butter gently.
Gradually stir the butter into the potatoes until the purée is smooth and glossy.
Add cream and stir to the desired consistency.
Season with salt and pepper at the very end.
Serve the potato purée warm.
Nutrition per serving
Energi ca. 502 kcal
Protein 3.6 g
Fett 43.6 g
Karbohydrater 26.5 g
Fiber 3.3 g
Sukker 1.5 g
Salt 0.0 g
Tips & tricks
Press the potatoes through a ricer or sieve for the smoothest result. Avoid an immersion blender, which can easily make the purée gluey.
Did you know?
Potato purée gets a silky texture when floury potatoes are steamed dry and stirred with butter while still warm. Almond potatoes give delicate flavor, but must be handled gently to avoid becoming gluey. Adding salt at the end gives better control over flavor and texture.
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