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.