Frixos Personal Chefing

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Potatoes Purée


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!

You can print the recipe!
Potatoes Purée
  1. Clean and rinse the potatoes and cut them in 2-3 cm cubes.
  2. Boil 4 litres of water in a large pot over high heat and add 1 tablespoon of salt.
  3. Put the potatoes I the pot and once it boils again cook them for about 20 minutes until soft (check with a fork).
  4. 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.
  5. Repeat the process for 3 times to have a smooth mixture and to avoid that the potatoes become gluey.
  6. Put the milk in a small sauce pan on medium heat and once boiled take it off the fire.
  7. 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.
  8. Whisk in the butter in small batches making sure that you add the next batch when the previous was incorporated.
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