French Potato Purée

  • serves 6

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

30 Ratings
Directions for: French Potato Purée


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


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.

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.

See more: French, Side, Potatoes, Dinner, Quick and Easy


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