Recipe: Potato Purée
Thanksgiving is just around the corner. Even though the turkey usually takes center stage, the side dishes are arguably just as (if not more) important to the traditional meal.
From roasted sweet potatoes to classic herb stuffing, the side dishes are integral to the whole experience. We thought we’d share some of our favorite recipes from the ICECulinary Arts curriculum to help you prepare. To start, we wanted to share a basic recipe for smooth, velvety mashed potatoes or potato purée — sometimes the classic, simple dishes are the best. Not to be overlooked, consider subbing in carrots or sweet potatoes for a slightly different twist.
- 4 Idaho potatoes
- 4 fluid ounces heavy cream
- 2 ounces butter
- Salt and pepper to taste
Makes 4 servings
- Peel and cut each potato into 6 or 8 pieces.
- Simmer n salted water until tender. Heat the cream and butter together until hot. Pass the cooked potatoes through a food mill or ricer.
- Add the cream and butter mixture to the potatoes and mix with a whisk until smooth. Adjust seasoning and place in a gratin dish to keep warm.
Carrot Purée — Substitute 4 large carrots for the potatoes. Sweet Potato Purée — Substitute 4 medium sweet potatoes.