French potato purée is easily recognized because of its smooth and silky texture. Compared to mashed potatoes, it’s light and airy, making it a perfect side dish or a creamy base to almost anything. To make a good purée, you’ll need potatoes with a floury texture, milk (you can sub cow’s milk with unsweetened soy milk) and butter. The result all depends on proportions: 10% butter, 20-30% milk.
Large pot (like a stock pot)
Potato masher (for better results, use a vegetable press or squeezer)
Sauce pot
1 kg floury-paste potatoes
100 g butter (or vegan butter)
250 - 300 ml milk (or unsweetened plant-based milk)
2 small thyme branches
6 g salt
1 pinch nutmeg
Fresh rosemary leaves (optional, to garnish)
We are an international family of five: two techies (one Irish-Canadian and an Italian-Canadian) and three cats (a charming domestic cat, and two sweet Main Coon girls). Together, we lived in six countries: Italy, Ireland, the UK, Canada (Quebec and Ontario), Spain (the Canary Islands), and now France. We share the love for each other and for good, healthy food.
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