Easy to make and impressively tasty for a five-ingredient dish, this potato puree is a recipe you'll return to again and again.
Instructions
1
Warm the milk and cream
2
In a small saucepan, heat the milk and cream until they are warm, and hold them at that temperature on a low heat.
3
Cook the potatoes, drain, then add butter
4
Meanwhile, place the potatoes in a Dutch oven and add enough water to cover them. Season the water with 1/2 teaspoon of salt and bring to a boil. Next, reduce the heat and cook the potatoes, uncovered, until they are very tender, which will take 20 to 25 minutes. Then, drain the liquid and return the potatoes to the Dutch oven pan. Stir in the salt and 8 tablespoons of cubed butter and stir until the butter has melted.
5
Add the milk and cream, then mash
6
Add the warm milk and cream mixture, a little bit at a time, to the Dutch oven with the buttered potatoes, gently mashing until everything has combined. Send the potato mixture through a ricer, then top the puree with the remaining 2 tablespoons of butter to serve.
