A homemade mashed potatoes/Purée is so easy to make, healthy and tastes so good …
This recipe is a classic one, used by most locals in France. In addition, Potatoes/Veggies purées is a healthy meal, yet, so delicious that you’ll want to eat it every day! For that, you will need:
- 1 kg of potatoes, fingerling or BF 15
- 20 to 30 cl of whole milk
- 250 g of very cold butter, cut into pieces
- Sea salt and pepper
HarlowStir: The Secret Ingredient
There is a magic trick that every french person uses in order to make THE traditional puree. The golden advice, is to whisk the mixture the right way! If the mash seems a bit heavy and compact, add more butter and milk, and continue whisking constantly for 30 seconds. For that reason, you need HarlowStir to get a very smooth mash, once the butter and milk are incorporated. In addition, HarlowStir actually saves you time, as it can both whisk and mash vigorously, all hands-free.
How To Make it
First, you’ll need to boil the potatoes. Then, Peel the still hot potatoes and cut them into pieces. Pass them through a potato masher, using a fine grid, in a large, heavy-based saucepan. It is best to avoid using a blender for now, which makes the mash rather sticky and elastic. Place the pan on low heat and, with a wooden spatula, dry the mash for 4 to 5 minutes, working it vigorously.
Cut the butter into pieces and stir about three-quarters of it into the mash, little by little, stirring vigorously, until each portion of butter is completely absorbed. The mixture must be perfectly homogeneous.
Slowly pour in about three-quarters of the very hot milk in a continuous stream and stirring until all the liquid is absorbed. Finish by handling vigorously with a whisk so that the mash is creamy.
