CLASSIC POTATO PURÉE

If you want something that goes well as a side dish to the main dish of potato purée the fresh steamed vegetables would be excellent. If you want a meat side dish, potato purée will also be excellent!!

Prep Time 20 minutes

Cook Time35 minutes

Serves 6

1 kg Potatoes, medium size

170g butter, cold & cut in small pieces

1 cup Full-Fat Milk

1/4 cup cream

Salt

DIRECTIONS

Wash potatoes, peel and cut into large chunks, and put them in the pot with water to reach the top of potatoes. Add one tablespoon of salt.

When the water starts boiling, move the pot to low medium heat, cook for around 20 minutes until very tender but not falling down.

Drain the potatoes from all of the water and while they are still hot, use a potato masher, and roughly mash potatoes. (If using blender or food processor the purée will become sticky and pasty).

Put the mashed potatoes in a pan over medium-low heat and stir fast to release the excess water.

Now you can start adding the butter while stirring all the time.

Bring the milk and cream to a warm consistency and add gradually to the potato mixture while stirring with a wooden spoon, so you end up with light, fluffy mashed potatoes.

Season with salt and pepper.

Make sure your purée is not a hard or runny one. You can add milk if it is hard.

Serve the purée hot, adding a little butter on the top to keep it soft. Serve as a side dish with meat, chicken, or vegetables.