Bruno Albouze Potato Purée
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Potato Purée

Yields6 ServingsPrep Time40 minsCook Time25 minsTotal Time1 hr 5 minsDifficultyIntermediateRating

Ingredients

 450 g potatoes ratte fingerling potatoes, or Yukon Gold
 150 g butter, cubed
 200 g milk

Directions

About
1

This recipe is inspired by chef Joël Robuchon.

Purée
2

Place unpeeled potatoes into a large saucepan. Add water to cover, add a pinches of salt. Bring to a boil and cook on low. Depending on the size, Ratte fingerling potatoes should take 25 minutes to cook. Test a potato for doneness with a toothpick. Remove from water and peel while still hot holding potato up with a fork. In a saucepan pass hot potatoes through the food mill or potato ricer. For a silkier result, work purée over low heat with a spatula. Add the cubed butter gradually continuing stirring constantly. Whisk in warm milk vigorously to smooth it out. Season with salt and pepper. Done.

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