Recipe Index

Portuguese | Puréed Potatoes

Posted on December 27, 2017

Velvety smooth potatoes.

Yield: 4 to 6 servings

pureed potatoes

Ingredients

2 pounds Yukon Gold potatoes, needed and cut into 1-inch cubes

kosher salt

1/2 pound (2 sticks) unsalted butter, melted and still warm

1 cup whole milk, warmed, or more if needed

pinch of freshly ground nutmeg

freshly ground black pepper or white pepper, depending on what the potatoes accompany

 

Method

Plonk the potatoes into a large pot and cover with cold water by 2 inches. Add 1 tablespoon salt, cover, and bring to a boil over high heat. Cook until tender, 10 to 15 minutes.

Drain the potatoes well in a colander. Using a potato ricer or food mill, purée the potatoes back into the pot. Or use a handheld masher and mash them until perfectly smooth. Pour in the butter and half the milk and stir with a wooden spoon. Continue adding more milk until the potatoes ooze lava-like when stirred. Add the nutmeg and season with plenty of salt and pepper to taste. Serve immediately or keep warm in a covered dish in the oven.

 

(Ref. The New Portuguese Table cookbook, "Puréed Potatoes" page 174.)