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  • Writer's pictureRuby Deubry

RECIPE: Creamy Potato Purée

Serves 4 – 6


1¼ lb fingerling potatoes, like Ratte or Yukon gold

½ cup really good quality unsalted butter, cubed

1/3 cup whole milk


White pepper

Tip: European butter has a higher fat content than North American-made butter; the product has a richer flavor. You can also try using a delicious cultured butter, which has a tangy taste, similar to sour cream. The resulting purée is rich and velvety – almost like a thick sauce. You only need 2 to 3 tablespoons per serving.


  1. Peel the potatoes and cut each into 1” pieces. Using a double-broiler method, steam the potatoes for 15-20 minutes or until tender.

  2. Place the hot potatoes, butter, and milk in a blender. Blend on full power until smooth for about 1 minute.

  3. Season with salt and white pepper. Keep covered. Tip: The purée will keep warm for up to 10 minutes on the counter if the blender is kept covered.

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