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French Potato Purée

French Potato Purée
Yields
6 servings

If you like mashed potatoes, you’re going to love this elegant, French take on the classic dish from Laura Calder.

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ingredients

2
lb(s) floury potatoes, scrubbed
1
pinch Salt and pepper
1
clove garlic, peeled
1
bay leaf
1
thyme sprig
1
cup milk
1
pinch Salt and pepper
½
cup butter, cold
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directions

Step 1

Put the potatoes, whole, in a pot and cover with cold water. Salt the water. Bring to a boil, and simmer until very tender, about half an hour, depending on size. Meanwhile, drop the garlic, bay, and thyme in a saucepan with the milk, bring to a boil, turn off the heat, cover, and set aside to infuse 10 minutes. Pull out the garlic and herbs, and discard.

Step 2

When the potatoes are done, drain them and peel while hot. Put them through a food mill set on the smallest setting over a large pot. Beat in the butter a piece at a time. Bring the milk to a boil and beat it in, splash by splash, until completely absorbed. You are looking for a very soft, fine purée, not unlike baby food! Check the seasonings, and serve.

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