Ultra-creamy, rich, and never watery.
Ingredients
- 2 lbs (1 kg) potatoes (Yukon Gold or any yellow potato)
- 1 cup (240 ml) whole milk or heavy cream
- 6 tbsp (90 g) unsalted butter
- Salt, to taste
- Optional: white pepper, garlic, nutmeg
Preparation
1. Peel & cut the potatoes
Cut potatoes into equal chunks.
Do NOT soak in water.
No water = no lost starch → extra creamy texture.
2. Steam the potatoes (no boiling)
Place potatoes in a steamer basket.
Steam for 20–25 minutes, until very soft.
Why steam?
Because steam cooks potatoes without washing away flavor or starch.
3. Mash while hot
Use a potato ricer, food mill, or mash with a whisk.
Don’t over-mash — it can get gluey.
4. Heat the milk & butter
In a small pot, heat milk and butter until warm and melted.
Do NOT boil.
5. Incorporate slowly
Add warm milk–butter mixture slowly into the mashed potatoes.
Stir gently until creamy and silky.
6. Season
Add salt, white pepper, and a pinch of nutmeg if you want a French touch.
Chef Tips for Perfect Purée
- Use yellow potatoes — they have naturally buttery taste.
- Never use a blender → turns gluey.
- Warm milk, warm butter, hot potatoes = smoothest texture.
- Add more warm cream for extra silky, restaurant-style purée.
Enjoy !!
Ultra-creamy, rich, and never watery.Ingredients
2 lbs (1 kg) potatoes (Yukon Gold or any yellow potato)
1 cup (240 ml) whole milk or heavy cream
6 tbsp (90 g) unsalted butter
Salt, to taste
Optional: white pepper, garlic, nutmeg
Preparation1. Peel & cut the potatoesCut potatoes into equal chunks.
Do NOT soak in water.
No water = no lost starch → extra creamy texture.
2. Steam the potatoes (no boiling)Place potatoes in a steamer basket.
Steam for 20–25 minutes, until very soft.Why steam?
Because steam cooks potatoes without washing away flavor or starch.
3. Mash while hotUse a potato ricer, food mill, or mash with a whisk.
Don’t over-mash — it can get gluey.
4. Heat the milk & butterIn a small pot, heat milk and butter until warm and melted.
Do NOT boil.
5. Incorporate slowlyAdd warm milk–butter mixture slowly into the mashed potatoes.
Stir gently until creamy and silky.
6. SeasonAdd salt, white pepper, and a pinch of nutmeg if you want a French touch.
Chef Tips for Perfect Purée
Use yellow potatoes — they have naturally buttery taste.
Never use a blender → turns gluey.
Warm milk, warm butter, hot potatoes = smoothest texture.
Add more warm cream for extra silky, restaurant-style purée.
