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Potato Purée

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  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Boiling, Mashing
  • Cuisine: French
  • Diet: Vegetarian

Description

This potato purée transforms simple Yukon Gold potatoes into a creamy, velvety side dish that’s perfect for any meal. Its rich, buttery texture makes it a luxurious accompaniment to any protein.


Ingredients

900g Yukon Gold potatoes, skin-on

115g unsalted butter, softened

355ml heavy cream (plus more if needed)

120ml chicken stock (optional but amazing)

Kosher salt, to taste

Black pepper, to taste


Instructions

  1. Place the Yukon Gold potatoes in a pot of cold, salted water and bring to a boil. Cook until fork-tender, about 20 minutes.
  2. Once cooked, let the potatoes cool slightly before peeling them by hand.
  3. Pass the peeled potatoes through a ricer or mash them thoroughly with a masher (avoid using a food processor to prevent a gluey texture).
  4. Stir in the softened butter until fully melted and incorporated.
  5. Slowly add the warmed cream (and chicken stock if using), mixing until the purée is smooth and creamy.
  6. Season generously with kosher salt and black pepper to taste. Adjust seasoning if needed.
  7. Serve warm and enjoy the rich, velvety texture of your potato purée.

Notes

For a garlic-infused purée, add roasted garlic to the mix.

For a luxury touch, drizzle truffle oil over the purée before serving.

For a cheesy version, stir in grated Parmesan or Gruyère cheese.

To make it vegan, use vegan butter and plant-based cream options.

If the purée is too thick, add more warm cream or stock to reach your desired consistency.


Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: Approx. 350 calories per serving
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 80mg