Potato Puree Pur Recipes

Steps:

• Fill a large pot with about 2 inches water. Set steamer basket in pot (water should not come through the holes). Bring to a boil, and then reduce to a rapid simmer.
• Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.
• Meanwhile, melt the butter in a medium saucepan over medium heat. Simmer, whisking occasionally, until the butter is deep golden brown, 5 to 10 minutes. Place the thyme and garlic in a fine mesh sieve lined with cheesecloth. Strain the butter over the garlic and thyme into a medium bowl, add cream, and whisk to combine.
• Remove potatoes from steamer basket. Drain, and immediately press through a medium mesh sieve into a large bowl using a rubber spatula. Fold the cream mixture into the potatoes. Press mixture through a fine mesh sieve. Season with salt and pepper and serve immediately.

Steps:

• 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 30 minutes, depending on size.
• Meanwhile, drop the garlic, bay leaf, 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.
• 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 puree, not unlike baby food! Check the seasonings, and serve.

Steps:

• Choose potatoes more or less of the same size and not too big.
• Boil the unpeeled potatoes in salt water for about 40 minutes. Of course, the cooking time depends on their size. To be sure, you can always check the right cooking time, pricking them with a fork.
• It is hard, but peel the potatos while they are still hot.
• Now cut the potatos to uniform cubes, mash them with a potatos masher or elettronic mixer.
• Put the mashed potatos in a saucepan in a low heat, add cubed butter and hot milk a little at a time, always stirring with a wooden spoon, being careful do not let form lumps.
• Our puree should be creamy and smooth, but not watery: pay attention to not add too much milk then.
• Add salt to taste, a pinch of ground nutmeg, black pepper (if you like).
• For tastier Potato puree add 2-3 tbps of grated parmisan.
• Stir all ingredients together again, then remove it from heat, and that's it!
• Your Potato Puree is done: eat it immediately!

Steps:

• Wash and scrub potatoes well. Peel and cut them into same-size pieces so they cook evenly. Put them into a medium-sized pot and add the garlic, bay leaves, salt and pepper, to taste. Cover with the cream and milk and set over medium-high heat. Bring to a boil then reduce the heat to a simmer and cook until the potatoes are very tender, about 30 minutes. When cooked, discard the bay leaves and the drain potatoes, reserving the cooking liquid. Mash the potatoes with a potato masher using 1 1/2 cups of the cooking liquid; use more if necessary. Alternately, run the potatoes through a ricer or a food mill over a bowl and ladle in some of the cream mixture so they become creamy. Stir in the horseradish and chopped chives and season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately.

Steps:

• Place the potatoes in a pot large enough to also accommodate the carrots. Add enough water to cover the vegetables by 2 inches, sprinkle generously with salt, and bring to a boil. When the water has been boiling about 10 minutes, add the carrots and cook until both vegetables are "fork tender". Drain.
• Bring the cream to a boil in a small saucepan. Meanwhile, pass the carrots and potatoes through a food mill into a large bowl. Add about one-quarter of the hot cream and 2 pats of the butter, stirring vigorously until thoroughly combined. Repeat this process until all of the remaining cream and butter have been incorporated. Taste for seasoning (you will probably have to add salt).
• Serve immediately in a warm serving bowl or keep warm until ready to use.

Steps:

• 1. In a large pot with water just to cover, boil the potatoes and leeks forabout 30 minutes, until the potatoes are tender and easily pierced with the tip of a knife. Drain, reserving the water, and remove the potatoes. Pass them through a ricer. Set aside.
• 2. Transfer the leeks to a food processor fitted with a steel blade and purée.
• 3. Melt the butter in a heavy saucepan over medium heat. Add the riced potatoes. Gradually stir in the milk, beating with a wooden spoon until creamy. Stir in the puréed leeks. Stir in some of the reserved potato water for a more liquid consistency.
• 4. Serve immediately. Freeze leftover purée that won't be eaten the next day.

Steps:

• Boil the vegetables until tender, about 15 minutes for the cauliflower and 30 minutes for the potatoes.
• Drain the vegetables and puree them together in a food processor. The puree should be moist enough, but if it isn't, add some milk.
• Stir in the butter and season with the salt and pepper. Blend well. (The puree can be made a day or two in advance and covered with plastic wrap to prevent it from drying out. Reheat in a water bath (bain-marie) or microwave oven.).
• NOTE: When boiling vegetables for a puree, I find that very little additional liquid is necessary for the puree. I steamed my vegetables until soft.
• VARIATIONS:.
• In step 1, when you cook the cauliflower, add one or all of the following: 1 onion, diced; 2 garlic cloves, or 2 carrots, thickly sliced.
• PUREE de NAVETS (Turnip Puree): To use turnips in place of cauliflower, boil equal amounts of potatoes and turnips, cut into chunks, until tender, about 15 minutes for turnips and 30 minutes for potatoes. Prepare as above.
• PUREE de BROCOLI (Broccoli Puree): Substitute 3 pounds of broccoli for the cauliflower.
• At Home With The French Classics.

Steps:

• Heat oven to 375 degrees.
• Pierce the sweet potatoes several times with a fork and place on a foil-lined baking sheet. Bake until softened, 1-1/2 hours, depending on size; let cool.
• Slice each sweet potato in half lengthwise. Scoop the flesh into a saucepan and discard the skins. Add the maple syrup (to taste), butter and sour cream. Using a wooden spoon or potato masher, mix until smooth. Season with the salt and nutmeg.
• Place over medium heat, stirring occasionally, until warmed through, about 5 minutes.

Steps:

• Fill a small saucepan with water; add sweet potatoes. Bring water to a boil and cook sweet potatoes until tender enough to break apart with a fork, 25 to 30 minutes.
• Transfer sweet potatoes to a food processor or an immersion blender cup, reserving the cooking water. Blend sweet potatoes until smooth. Add 1/2 to 3/4 cup cooking water and blend until desired consistency is reached.

Steps:

• Cook potatoes and carrots in a large pot of boiling salted water until very tender, about 25 minutes. Drain and return to pot.
• Add sugar and 2 tbsp butter.
• Cook until almost all liquid evaporates, stirring occasionally, for about 5 minutes.
• Mix in remaining butter, sour cream and cloves.
• Working in batches, puree mixture in food processor.
• Season with salt & pepper.
• Sprinkle top with cinnamon if desired.

Steps:

• Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid if mixture is dry.)

Steps:

• In a large saucepan, cover potatoes with water. Bring to a boil; cook until tender when pierced with the tip of a paring knife, 15 to 20 minutes. Drain; puree in food processor.
• Add flavorings, if desired; puree. Maple-Butter: Add 2 tablespoons each melted butter and maple syrup. Serve puree with more butter and syrup. Orange-Ginger: Add 1/4 cup each milk and orange juice, 2 tablespoons melted butter, and 2 teaspoons minced fresh ginger. Lime-Cayenne: Add 1 tablespoon lime juice and a pinch of cayenne. Thin with a bit of cooking liquid, if needed.
• Season with salt and pepper; serve.

Steps:

• Add cubed potatoes to a medium saucepan with a big pinch of salt and enough cold water to cover. Bring to a simmer over medium-low heat and cook until very soft and almost falling apart, about 20 minutes. When potatoes are cooked, drain well. Then place them back into the hot pot (with the heat turned off) to evaporate any residual moisture, 30 seconds.
• Run potatoes through a food mill or potato ricer into a mixing bowl. Add butter and stir well to combine; then pour in the warm milk and whisk until thoroughly combined. Add salt to taste and place back into the saucepan. Over very low heat, whisk again to release extra moisture in the potatoes.
• When potatoes are smooth and creamy, but still hold their shape when folded over, transfer to serving dish. Sprinkle with chopped parsley and serve immediately.

Steps:

• Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
• Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.
• Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.

Steps:

• Put the washed lentils into the cold water.
• Add carrot and chopped onion.
• Bring it to boil, and then cook on a low heat, until the lentil is soft (about 2 hours).
• During the cooking, after about 1 1/2 hour add parsley, celery and garlic.
• Now, drain the vegetables and puree them together in a food processor.
• Blend until smooth, add salt, pepper, and butter, mix it well.
• Serve it immediately.