Potato Puree Pur
Indulge in the ultimate comfort food with this silky-smooth Potato Puree Pur, a luxurious twist on classic mashed potatoes. Made with creamy Yukon Gold potatoes, rich unsalted butter, and a decadent blend of heavy cream and milk, this recipe delivers an irresistibly velvety texture that melts in your mouth. Utilizing a potato ricer or fine mesh sieve ensures a perfectly smooth consistency, elevating this humble side dish into something truly gourmet. Finished with a hint of salt, black pepper, and optional fresh chives for garnish, this versatile puree pairs beautifully with everything from roast chicken to beef tenderloin. With just 15 minutes of prep and simple yet thoughtful techniques, this elevated potato side dish is perfect for holiday feasts or weeknight dinners alike.
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Recipe Information
Ingredients
- 4 medium-sized Yukon Gold potatoes
- 4 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh chives (optional, for garnish)
- 6 cups Water
Instructions
Peel the Yukon Gold potatoes and cut them into evenly sized chunks, approximately 2 inches wide.
In a large pot, bring 6 cups of water to a boil. Add 1 teaspoon of salt to the water.
Carefully place the potato chunks into the boiling water. Reduce the heat to medium and simmer for 20-25 minutes or until the potatoes are fork-tender.
Drain the potatoes thoroughly using a colander. Allow them to sit for a minute or two to let the excess moisture evaporate.
In a small saucepan, heat the heavy cream and milk over low heat until warm. Be careful not to let it boil.
Pass the drained potatoes through a potato ricer or a fine mesh sieve into a large mixing bowl to achieve a smooth texture. Alternatively, mash the potatoes well with a potato masher.
Add the unsalted butter to the warm potatoes and stir until the butter is fully melted and incorporated.
Gradually pour in the warm milk and cream mixture while stirring. Mix until the puree reaches your desired consistency. Add more cream if a thinner consistency is preferred.
Season the potato puree with salt and black pepper to taste. Stir well to evenly distribute the seasoning.
If desired, garnish the potato puree with freshly chopped chives for extra color and flavor.
Serve the potato puree warm as a side dish alongside your favorite main course.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2641 mg | 115% | |
| Total Carbohydrate | 153.3 g | 56% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 17.3 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 520 mg | 40% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3766 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
