My version of this recipe calls for the use of a potato ricer instead of the classic potato masher and a less amount of butter; don’t worry the result is still velvety and really tasty!
Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy it!
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I hope you enjoy it!
- 1 kg small Heirloom Potatoes , with a relatively high dry-matter content.
- 150 ml Full Fat Milk
- 120 grs Unsalted Butter , cold, cut into small pieces
- Sea Salt
- Clean and rinse the potatoes and cut them in 2-3 cm cubes.
- Boil 4 litres of water in a large pot over high heat and add 1 tablespoon of salt.
- Put the potatoes I the pot and once it boils again cook them for about 20 minutes until soft (check with a fork).
- Take the potatoes out of the water and let them sit for 10 minutes and then press them through the potato ricer into a large pan or pot. Throw away any skin left in the ricer to help with the next batch.
- Repeat the process for 3 times to have a smooth mixture and to avoid that the potatoes become gluey.
- Put the milk in a small sauce pan on medium heat and once boiled take it off the fire.
- Put the pan or pot that the pureed potatoes are in on low heat and with a strong large whisk stir in the milk in slow movements.
- Whisk in the butter in small batches making sure that you add the next batch when the previous was incorporated.