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Oven Purée

Purée - Mashed Potatoes with milk and butter
I know, I know. Everyone knows how to make mashed potatoes, right ? You boil, you mash, add some milk and butter, or cream ; there you go ! If it were so simple, how come people marvel at the epic French purée you're served in our decent national restaurants ? Moist, buttery and flavourful ; that is how we want it. And any amateur cook can tell you that it is not always a given. No, adding a pint of butter is not the only secret to purée there is ! There are several small tricks to keep in mind, and I've listed them all for you :
  • Essential : choose the right potatoes (starchy potatoes such as Bintje) ;
  • Cook your potatoes in the oven instead of boiling them ;
  • Don't over-mash your potatoes, or the purée will become sticky as the process will release excess starch ;
  • Your butter needs to be cold, and your milk, hot ;
  • Add your butter and milk to your mashed potatoes while they're still hot.
I didn't know there was this much to know about a humble purée. Before I stumbled across all these pieces of advice, I made purée simply following my heart a couple of times, so I can tell you : the difference is massive. You can serve this purée with a good piece of poultry or meat, or use it in a hachis parmentier !

Oven Purée - Recipe

Recipe - Advice & key points

  • The only additional piece of advice I have is to buy decent milk and butter. As always, with recipe that only contain a handful of ingredients, each of them matters !  
  • The other advice are listed above !
All set ? Let's purée !
Cooking Method
Cuisine ,
Courses
Difficulty Beginner
Time
Prep Time: 15 min Cook Time: 90 min Total Time: 1 hr 45 mins
Servings 4
Best Season Suitable throughout the year
Description

A very easy, fail-proof purée that will end up moist, buttery and flavourful.    

Ingredients
  • 1 kilogram Bintje potatoes (or another starchy kind of potato)
  • 200 milliliters milk
  • 100 grams butter
  • 3 pinches salt (large pinches)
  • coarse salt
Instructions
    Instructions
  1. Launch your potatoes

    Preheat oven to 200°C.

    Pour coarse salt in an oven-safe dish. Put same-sized potatoes in it.

    Cook 1h30 for if you have very large potatoes (mine were around 330g per potato). Lower the cooking time accordingly if yours are smaller.

    Check with a knife whether they're cooked. They must be fully cooked through, or your purée won't be soft and moist.
  2. Peel & mash

    Let the potatoes rest until slightly cooled, but still hot ; you should need to use a kitchen towel to handle them. 

    With the kitchen towel in one hand and a small knife in the other, peel them. 

    Mash your peeled potatoes using either a fork or a potato masher.  

    Don't use a food processor or you'll release too much starch ! And as written earlier, don't over-mash your potatoes.
  3. Finish with butter and milk

    Heat up your milk in a pan or in the microwave. 

    Cut your butter in small cubes. Whisk it into the purée using a spatula.

    Add salt.

    Add your hot milk. Whisk it in, too.  

    Et voilà !! You're done !

Keywords: Miso Pork fried rice, fried rice, pork fried rice, Japanese fried rice, healthy, soy saucehome, home made
Read it online: https://multicarbs.com/recipe/oven-puree/

Thank you for trying out this recipe ! Do not hesitate to leave some feedback. I hope it brightened your day.