Adam Siegel’s Potato Puree

Prep Time : 20 minutes
Cook Time : 30 minutes
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Serves 8

1 lb Idaho potatoes
1 lb Yukon Gold potatoes

6 garlic cloves, peeled
8 oz cream
8 oz half & half
4 oz butter
Kosher or sea salt, to taste

  1. Peel potatoes and remove eyes. Cut potatoes in quarters lengthwise. Cover with cold water in a pot that will hold the potatoes easily. Add the garlic cloves and 1 tsp of salt. Place over high heat until simmering. Turn heat down but keep simmering.
  2. Heat the milk and cream together and gently bring them to a simmer. Reduce heat; keep mixture covered and hot.
  3. Cut the butter into small cubes. Set aside.
  4. Simmer the potatoes uncovered until tender and completely cooked. Strain off water.
  5. Place the potatoes and garlic back into the pot and keep over low heat. With a potato masher, mash the potatoes until smooth. Season them lightly with salt and pepper and begin adding the hot cream mixture slowly, using a wooden spoon to mix in.
  6. Add the butter, a few cubes at a time, until completely incorporated. Hold the potatoes to the side in a warm place or oven. Potato puree can be prepared in advance and reheated over double boiler.


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