LA PURÉE DE POMMES DE TERRE PARFAITE #288

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Peel and quarter the potatoes.

Place potatoes in a large pot and cover with cold water.

Add salt to the water and bring to a boil over medium-high heat.

Reduce heat and simmer until potatoes are tender, about 15-20 minutes.

Drain the potatoes and let them sit for a few minutes to dry.

Pass the potatoes through a potato ricer or food mill into a bowl.

In a saucepan, heat the butter and heavy cream over low heat until melted.

Add the warm butter and cream mixture to the riced potatoes.

Season with salt, white pepper, and a pinch of nutmeg.

Mix gently until smooth and creamy, being careful not to overwork the potatoes.

Taste and adjust seasoning if necessary.

Chop chives and fold them into the puree before serving.

Cooking Techniques

Spice Level:

Allergens