The potato puree is a very delicate and tasty side dish. Easy to prepare, can accompany many dishes of meat but also fish. A classic dish that everybody likes.
Potato Puree
 Difficulty: easy |
 Prep time: 15 minutes |
 Cook: 50 minutes |
 Serves: 4 |
 Cost: low |
Ingredients
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- 1 kg potatoes
- 200 g milk
- 80 g butter
- 3 tablespoons grated Parmesan cheese
- salt
- nutmeg
Instructions
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Put the potatoes, (of the same size, preferably not very big) 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.
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. Put the pot over low heat, season with salt and add the grated nutmeg. 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. Add the grated Parmesan cheese.
The puree must not be liquid, so regulate with milk, to obtain the desired density. You are looking for a very soft fine puree.
Check the seasonings and serve hot!
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