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Yves Camdeborde's mashed potatoes puree

Savory recipes Spring Summer Fall Winter 30 minutes to 1 hour Recette de Chef Medium difficulty Casserole
Prep time
25 minutes
Cooking time
30 minutes
Serves
4 people

Method

  1. Cut the butter into small cubes and place it in the freezer.
  2. Wash then cook the unpeeled potatoes in boiling water with a dash of salt.
  3. Heat the milk in a saucepan.
  4. Once the potatoes are cooked (check by poking them with the tip of a knife), drain, peel, and mash them.
  5. Once all the potatoes are mashed, gradually add the milk.
  6. Season, add the frozen butter cubes, mix vigorously, and serve.

Ingredients

  • 1 kg (2.2 lbs) potatoes
  • 40 cl (1 and 2/3 cups) milk
  • 200 g (3/4 cup + 2 tbsp) butter
  • Fine salt

Utensil

Saucepan

Saucepan

Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)

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