Potato Purée

  • Serves

    serves 4


By SAVEUR Editors

Published on October 30, 2007

(Purea di Patate)
Use waxy potatoes for this Tuscan puree.


  • 7 potatoes, peeled and quartered
  • 14 cup milk
  • 4 tbsp. softened butter
  • Salt and freshly ground black pepper


Step 1

Put the potatoes into a large pot, cover with cold water, and add 2 large pinches of salt. Bring to a boil over high heat, reduce heat to medium, and simmer until soft, 20-30 minutes.

Step 2

Drain, then pass potatoes through a food mill into a large bowl (or put potatoes into a bowl and mash with a potato masher). Whisk in milk and butter. Add salt and freshly ground black pepper to taste.

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