Potato Purée Recipe

Peel and Chop Potatoes

Peel the potatoes and cut them into small, even-sized pieces (about 1-inch cubes) to ensure they cook uniformly.

Boil Potatoes

Place the chopped potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt. Bring the water to a boil over high heat, then reduce the heat to medium and let them simmer until the potatoes are tender, about 15-20 minutes.

Prepare Garlic (Optional)

If using garlic, peel and crush the cloves. You can add them to the pot with the potatoes during the last 5 minutes of cooking for a subtle flavor.

Drain and Return to Pot

Once the potatoes are tender, drain them in a colander and return them to the pot. Allow them to steam for a minute to remove excess moisture.

Add Butter and Cream

Add the butter and heavy cream to the hot potatoes. If you added garlic, include it as well.

Mash the Potatoes

Use a potato masher or a ricer to mash the potatoes until they reach a smooth and creamy consistency. Avoid over-mashing to prevent a gluey texture.

Season to Taste

Season the purée with salt and black pepper. If desired, stir in chopped chives for added flavor.