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Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 4 cups

martha-stewart-cooking-school-pureed-potatoes-am-1704-d110633-20130923.jpg

Ingredients

Ingredient Checklist

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

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 4 cups

martha-stewart-cooking-school-pureed-potatoes-am-1704-d110633-20130923.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

Yield: Makes 4 cups

Recipe Summary

Yield: Makes 4 cups

Yield: Makes 4 cups

Makes 4 cups

martha-stewart-cooking-school-pureed-potatoes-am-1704-d110633-20130923.jpg

martha-stewart-cooking-school-pureed-potatoes-am-1704-d110633-20130923.jpg

Ingredients

Ingredients

  • 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

Directions

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.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Potato Puree

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Potato Puree

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest