Buttered Potato Purée| La purée de Pommes De Terre

The Ingredients | “Les Ingrédients.”

4 pounds of Yukon gold potatoes

A tablespoon of salt to boil

Four garlic cloves or 1/2 TABLESPOON of garlic to boil

3/4 of a cup of whole milk and one stick of butter on medium heat

1/4 tsp of salt after mashing 

1/4 teaspoon pepper after mashing

An additional 4 tablespoons of butter after mashing

The Steps| Les ’etapes

Step 1: Collect 4 pounds of Yukon potatoes, cut them into even sizes to ensure you have an even cook

Step 2: In a pot, add 4 pounds of potatoes, 4 cloves of garlic, and a tablespoon of salt to cold water. Bring to a boil on high heat for 10-13 minutes, or until the potatoes are fork-tender.

Step 3: In a small pot, add 3/4 cup (180 mL) of whole milk and 130 g (or half a cup) of butter. Melt butter on medium heat until just combined, mixing occasionally.

Step 4: Drain your potatoes, then immediately add them back to your pot on low heat to remove any excess water. providing a gentle stir occasionally, no longer than five minutes

Step 5: The most important step is mashing the potatoes using a potato masher. Do not use an electric device or a mixer. It will destroy the perfect consistency. By utilizing a hand potato masher, you were able to feel the proper consistency to your desire without a gummy or sticky consistency.

Step 6: After your potatoes are puréed, gently fold in the milk and butter mixture. Add the additional ¼ teaspoon salt, ¼ teaspoon pepper, and 4 tablespoons of butter. Garnished with green scallions, crispy bacon, and your favorite cheese, or serve as is. Enjoy.