Purée parisienne



  • 1 kilogram (2,2 lbs) of potatoes
  • 200 grams (0,44 lbs) of butter

Peel the potatoes and boil them.

Mash the boiled potatoes with the help of a puree press or potato masher. (Be careful not to use a blender while pureeing. Otherwise, the starch in the potato will come out and the consistency of your puree will be sticky.)

Pass the puree you have prepared through a wire strainer twice and eliminate its roughness thoroughly.

Put the mashed potatoes on the stove and stir at low temperature to evaporate the remaining water.

Add the cold butter you cut into cubes to the potatoes you take from the stove and mix.

You can also add some cream or milk if you wish.



 

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