Potato Pure Recipes

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POTATO PUREE



Potato Puree image

Martha's recipe was inspired by a potato puree from the restaurant Eleven Madison Park.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 4 cups

Number Of Ingredients 8

3 pounds Russet potatoes, peeled and cut into 2-inch pieces
1 1/2 sticks unsalted butter
4 sprigs fresh thyme
2 cloves garlic, peeled and crushed
1 1/2 cups heavy cream
1/2 cup milk
2 teaspoons sea salt
Freshly ground white pepper

Steps:

  • Fill a large pot with about 2 inches water. Set steamer basket in pot (water should not come through the holes). Bring to a boil, and then reduce to a rapid simmer.
  • Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.
  • Meanwhile, melt the butter in a medium saucepan over medium heat. Simmer, whisking occasionally, until the butter is deep golden brown, 5 to 10 minutes. Place the thyme and garlic in a fine mesh sieve lined with cheesecloth. Strain the butter over the garlic and thyme into a medium bowl, add cream, and whisk to combine.
  • Remove potatoes from steamer basket. Drain, and immediately press through a medium mesh sieve into a large bowl using a rubber spatula. Fold the cream mixture into the potatoes. Press mixture through a fine mesh sieve. Season with salt and pepper and serve immediately.

GARLIC AND ROSEMARY POTATO PUREE



Garlic and Rosemary Potato Puree image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 4 cups

Number Of Ingredients 6

Coarse salt and freshly ground white pepper
2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
3/4 cup heavy cream, plus more for reheating (optional)
2 cloves garlic, crushed
1 to 2 tablespoons rosemary leaves (from about 2 sprigs)
1/2 cup (1 stick) unsalted butter

Steps:

  • Fill a large pot with about 2 inches of water and add a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
  • Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
  • Bring cream, garlic, and rosemary to a simmer in a small pot, then remove from heat and let steep 30 minutes. Strain through a fine sieve. Clean pot, then return cream to pot. Add butter and heat over medium until melted, stirring to combine. Cover and keep warm, either over lowest setting on the stove or in a warm pot.
  • Remove potatoes from steamer basket and while the potatoes are still hot, pass through a ricer or a food mill fitted with a fine disk into a large bowl. Stir in cream mixture and season with salt and pepper. If a finer texture is desired, pass puree through a medium-mesh sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Reheat over medium heat with a little more cream or water if necessary before serving.

SILKY SWEET POTATO PUREE



Silky Sweet Potato Puree image

Silky Sweet Potato Puree can be made two days in advance.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Sweet Potatoes

Yield 8

Number Of Ingredients 5

3 pounds whole sweet potatoes, pricked with a fork
½ teaspoon salt and freshly ground pepper, to taste
½ cup buttermilk
½ cup whole milk
6 tablespoons butter

Steps:

  • Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
  • Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and serve.

Nutrition Facts : Calories 238.1 calories, Carbohydrate 35.7 g, Cholesterol 25 mg, Fat 9.4 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 322.5 mg, Sugar 8.5 g

POTATO PUREE - PURé



Potato Puree - Puré image

It is like at American mashed patatoes, just more creamy and soft. It is one of the most beloved kids side dish, and adults too, of course! Also it is perfect to go with many different dishes: grilled steak, oven baked chicken, fried chicken, roast, fish. You can be sure!

Provided by Vane84

Categories     Mashed Potatoes

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 1/2 lbs potatoes (white)
1/4 cup milk (300ml)
5 1/2 tablespoons butter (80gr)
sea salt
ground nutmeg
ground black pepper (optional)
2 tablespoons parmesan cheese (grated)

Steps:

  • Choose potatoes more or less of the same size and not too big.
  • Boil the unpeeled potatoes in salt water for about 40 minutes. Of course, the cooking time depends on their size. To be sure, you can always check the right cooking time, pricking them with a fork.
  • It is hard, but peel the potatos while they are still hot.
  • Now cut the potatos to uniform cubes, mash them with a potatos masher or elettronic mixer.
  • Put the mashed potatos in a saucepan in a low heat, add cubed butter and hot milk a little at a time, always stirring with a wooden spoon, being careful do not let form lumps.
  • Our puree should be creamy and smooth, but not watery: pay attention to not add too much milk then.
  • Add salt to taste, a pinch of ground nutmeg, black pepper (if you like).
  • For tastier Potato puree add 2-3 tbps of grated parmisan.
  • Stir all ingredients together again, then remove it from heat, and that's it!
  • Your Potato Puree is done: eat it immediately!

Nutrition Facts : Calories 379, Fat 17.4, SaturatedFat 10.9, Cholesterol 46.3, Sodium 202.1, Carbohydrate 50.4, Fiber 6.2, Sugar 2.2, Protein 7.4

POTATO PURéE



Potato Purée image

Provided by Zarela Martinez

Categories     Olive     Potato     Vegetable     Side     Bake     Cinco de Mayo     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

6 medium russet or other starchy potatoes (about 2 1/2 to 3 pounds), scrubbed and quartered but unpeeled
2 medium carrots, peeled and cut into 1/4-inch dice
1 cup tiny new peas, fresh or frozen
3/4 cup Mexican crema or heavy cream
1 large egg, beaten
2 teaspoons prepared yellow mustard, or to taste
4 tablespoons (1/2 stick) unsalted butter
1 medium onion, finely chopped
1/4 cup minced Italian parsley leaves
One 3-ounce jar pickled pearl onions, drained
One 3-ounce jar (1/2 cup) pitted green brined olives, drained and sliced
1/4 cup (or to taste) pickled jalapeño chiles, drained and finely chopped
Freshly ground black pepper
1/2 teaspoon salt (optional)

Steps:

  • Prepare the vegetables: Have ready a medium-size saucepan of boiling salted water. Add the potatoes and cook until barely tender, 12 to 15 minutes. Lift out, letting them drain well, and peel. Set aside. Add the diced carrots to the water and cook just until crisp-tender, about 4 minutes. Scoop out with a strainer or slotted spoon, letting them drain well, and set aside. Add the peas and cook until barely tender, about 3 minutes; remove and drain.
  • In a large bowl, mash the potatoes with a potato masher. Add the crema and beat with a wooden spoon to eliminate most of the lumps. Add the egg and mustard, continuing to beat until the mixture is smooth and fluffy.
  • Preheat the oven to 350° F.
  • In a medium-size skillet, melt the butter over medium-high heat until fragrant and sizzling but not browned. Add the onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the parsley, cook for 1 minute longer, and beat the mixture into the mashed potatoes. Stir in the carrots, peas, pickled onions, olives, and jalapeños. Taste for seasoning and add the pepper and optional salt. Transfer the mixture to a buttered 2-quart baking dish and bake 20 minutes. Serve at once.

POTATO PURéE



Potato Purée image

This potato purée is a refined, incredibly luxurious version of good old-fashioned mashed potatoes-and that means Chef Emma Bengtsson doesn't stint when it comes to butter and milk! We recommend using a food mill or potato ricer to get extra silky-smooth results.

Provided by Emma Bengtsson

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 5

2 pounds Yukon Gold potatoes, peeled and cubed
Kosher salt
2 sticks unsalted butter, room temperature
1 cup whole milk, warmed in a saucepan
Minced parsley, for garnish

Steps:

  • Add cubed potatoes to a medium saucepan with a big pinch of salt and enough cold water to cover. Bring to a simmer over medium-low heat and cook until very soft and almost falling apart, about 20 minutes. When potatoes are cooked, drain well. Then place them back into the hot pot (with the heat turned off) to evaporate any residual moisture, 30 seconds.
  • Run potatoes through a food mill or potato ricer into a mixing bowl. Add butter and stir well to combine; then pour in the warm milk and whisk until thoroughly combined. Add salt to taste and place back into the saucepan. Over very low heat, whisk again to release extra moisture in the potatoes.
  • When potatoes are smooth and creamy, but still hold their shape when folded over, transfer to serving dish. Sprinkle with chopped parsley and serve immediately.

PUREED GARLIC POTATOES



Pureed Garlic Potatoes image

Provided by Pierre Franey

Categories     easy, side dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

6 russet potatoes, about 1 3/4 pounds
Salt to taste
6 whole garlic cloves, peeled
1 1/3 cups milk
2 tablespoons butter
1/2 cup finely chopped parsley
Freshly ground pepper to taste
1/4 teaspoon freshly grated nutmeg

Steps:

  • Peel the potatoes and cut them crosswise into 3/4-inch cubes. Put the pieces in a saucepan and add water to cover. Add salt and the garlic.
  • Bring to a boil and simmer 15 minutes or until the potatoes are tender. Do not overcook. Drain the potatoes and garlic and put them through a food mill or potato masher, then back in the saucepan.
  • Meanwhile, heat the milk and add the butter to the milk. Blend well with a wooden spatula. Add the milk and butter mixture, a little at a time, to the potato mixture. Add the parsley, pepper, nutmeg and salt. Blend well. Keep warm until ready to serve.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 697 milligrams, Sugar 5 grams, TransFat 0 grams

SWEET POTATO PUREE



Sweet Potato Puree image

This recipe was submitted by First Lady Laura Bush to the New York Times for an article called "America Reaches For Tradition; Giving Thanks at the President's Table", by Marian Burros, Nov. 14, 2001. I believe she said that it wasn't her creation but that it originally came from a neighbor. It has no sweetener of any kind, but you'd never guess. I've made this for Thanksgving a few times and everyone loves it. Last year, I used a sugared pecan for the topping, which went over well at dinner. If you're allergic to nuts, leave them out. It's still good. Whatever you do, don't try this with boiled or canned sweet potatoes. It really needs the baking process to bring out the sweetness and keep the puree from being soupy. I learned that lesson the hard way. Prep time doesn't include baking and cooling time for sweet potatoes.

Provided by Laura2of7

Categories     Yam/Sweet Potato

Time 45m

Yield 12-14 serving(s)

Number Of Ingredients 8

8 lbs sweet potatoes, baked (about 6 large or 8-10 medium)
1/2 cup unsalted butter, melted
1/4 cup heavy cream
2 eggs, beaten
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon salt (or to taste)
3/4 cup pecans, toasted and chopped

Steps:

  • Heat oven to 350 degrees.
  • Peel and mash sweet potatoes. (I use a food mill for this.).
  • In a large bowl, combine potatoes with butter, cream, eggs, cinnamon, vanilla, salt and 1/2 cup pecans, mixing until well blended.
  • Pour mixture into a buttered 2 1/2 quart casserole; top with remaining pecans.
  • Bake 30 minutes.
  • Note: Puree may be made a day ahead and refrigerated. Be sure to bring to room temperature before baking.
  • Additional note: To bake the sweet potatoes, pierce each potato 2-3 times with a paring knife, place directly on oven rack and bake at 350 degrees until done, about 50-60 minutes for large potatoes. Place a baking sheet on lower rack to catch drips. Allow to cool before handling. While the oven is on, toast the pecans. Spread out on a shallow pan and bake for about 10 minutes.

Nutrition Facts : Calories 405.5, Fat 15.3, SaturatedFat 6.7, Cholesterol 58.1, Sodium 375.1, Carbohydrate 62.2, Fiber 9.8, Sugar 13, Protein 6.6

CELERY ROOT-POTATO PURéE



Celery Root-Potato Purée image

Provided by David Tanis

Categories     quick, side dish

Time 30m

Yield About 6 cups

Number Of Ingredients 6

1 pound celery root, peeled and sliced .5 inch thick
3 pounds potatoes, preferably Yellow Finn or russet, peeled, in 1-inch cubes
4 to 6 garlic cloves, peeled
Salt
1 cup milk or half-and-half, more if necessary
1 stick unsalted butter (1/4 pound), cut into 8 pieces, at room temperature

Steps:

  • Put the celery root, potatoes and garlic cloves in a soup pot. Cover with cold water and salt generously, then boil over medium-high heat until tender, about 15 minutes. Drain and press through a ricer or the large holes of a food mill, then return to the pot. (If you prefer a rough-textured purée, mash with an electric beater or a hand-held potato-masher.)
  • Over medium-low heat, whisk in the milk or half-and-half until the thickness of the purée is to your liking. It shouldn't be too stiff. Whisk in the butter and incorporate. Taste for salt and adjust. Make sure the purée is heated through. May be made up to 2 hours in advance, held at room temperature, and reheated in a double boiler.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 508 milligrams, Sugar 3 grams, TransFat 0 grams

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Top Asked Questions

How do you cook pure potato puree?
For the potato puree: Put the potatoes in a large pot and cover well with cold salted water. Bring to a boil, lower the temperature to medium and simmer until cooked, 15 to 20 minutes. While the potatoes are cooking, put the milk in a small pot and warm over low heat; keep warm.
How to cook potatoes perfectly?
Choose potatoes more or less of the same size and not too big. Boil the unpeeled potatoes in salt water for about 40 minutes. Of course, the cooking time depends on their size. To be sure, you can always check the right cooking time, pricking them with a fork. It is hard, but peel the potatos while they are still hot.
How to cook potatoes and cream together in a pot?
On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes. Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter.
How to make the best mashed potatoes at home?
Heat up the oven to 360F (180 C). Use the olive oil for the potato puree and add it to the garlic. place the garlic in a tin foil and bake for about 40 minutes. Bring water to boil and cook potato fork tender for about 10-12 minutes. Remove the skin of the garlic and add the potato puree ingredients to a blender.

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