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
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.
Peel the potatoes and cut each into 1” pieces. Using a double-broiler method, steam the potatoes for 15-20 minutes or until tender.
Place the hot potatoes, butter, and milk in a blender. Blend on full power until smooth for about 1 minute.
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.