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Smooth & Silky Potato Purée

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.


  • 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


  • 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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