Recipe Index

Portuguese | Puréed Potatoes

Posted on December 27, 2017

Velvety smooth potatoes.

Yield: 4 to 6 servings

pureed potatoes


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



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. "Puréed Potatoes" recipe, The New Portuguese Table, page 174.)