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Recipe

Smooth & Silky Potato Purée

Featured in our 2017 Thanksgiving and 2017 Christmas Guides
Ellen Silverman

Servings: four.

To be at their best, these smooth and refined potatoes must be prepared at the last minute and served right away.

Ingredients

  • 2 lb. russet potatoes, peeled and cut into 2-inch cubes   
  • 2 Tbs. salt; more for seasoning
  • 1/2 cup hot whole milk
  • Pinch freshly grated mace or nutmeg
  • Freshly ground white pepper to taste
  • 7 oz. (14 Tbs.) unsalted butter, cut into pieces

Nutritional Information

      Calories (kcal) : 570
      Fat Calories (kcal): 370
      Fat (g): 42
      Saturated Fat (g): 26
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 115
      Sodium (mg): 860
      Carbohydrates (g): 47
      Fiber (g): 5
      Protein (g): 5

Preparation

  • Put a large pot of water on high heat. Add the potatoes and salt and bring to a boil. Boil just until a skewer or knife can easily penetrate the center of the potatoes, 20 to 30 minutes. Drain the potatoes. Pass them through the fine disk of a food mill back into the pot in which they were cooked. Immediately add the milk, mace, salt, and pepper, stirring with a wooden spoon. Add the butter and stir vigorously until the butter is incorporated and the potatoes look almost glossy. Serve immediately.

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