Posted on February 10, 2016

Potato Puree

My Recipes

Potato puree couldn’t be easier to make.  The Yukon Gold variety are my potatoes of choice.  Their texture and taste are vastly superior then your typical Idaho potato.



Yield: 4-6 servings


3 lbs of Yukon Gold potatoes, peeled and halved

1 cup of whole milk

3/4 stick of butter

1 whole clove or garlic, peeled

Salt and pepper



Put the potatoes in a pot and barely cover with cold water. Add salt and a garlic clove to the pot, stir, and bring to a boil.  Simmer until very tender, about 25 minutes, depending on size.

Meanwhile, in a saucepan heat the milk, bringing it almost to a boil, turn off the heat, cover, and set aside.    

When the potatoes are cooked, drain them reserving a cup of the potato water. Put them through a food mill over a large pot. Add garlic clove and beat in the butter a piece at a time. Mix in the hot milk, little by little, until completely absorbed. If the potatoes seem a bit dry, add a little of the reserved potato water until desired soft puree texture is met. Don’t add too much water or you’ll make it runny!  Check for salt and pepper, and serve.

You Might Also Like

  • Classic Short Ribs with Potato Puree | Plate. Fork. Mouth. February 11, 2016 at 2:42 am

    […] the liquid while it boils and continue to beat mixture until thicker.  Pour over ribs. Serve with potato puree and […]

  • Back to top