Ingredients
Units
Scale
- 1 kg potatoes, preferably rattes or BF 15, scrubbed but unpeeled
- Coarse salt
- 250 g butter, diced and kept well chilled until use
- 250 ml whole milk
- Salt and pepper
Instructions
- Put the potatoes in a saucepan with 2 litres of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about 25 minutes.
- Drain the potatoes and peel them. Put them through a potato ricer (or a food mill fitted with its finest disk) into a large saucepan. Turn the heat to medium and dry the potato flesh out a bit by turning it vigorously with a spatula for about 5 minutes.
- Meanwhile, rinse a small saucepan and pour out the excess water but do not wipe it dry. Add the milk and bring to a boil.
- Turn the heat under the potatoes to low and incorporate the well-chilled butter bit by bit, stirring it in energetically for a smooth, creamy finish. Pour in the very hot milk in a thin stream, still over a low heat, still stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and taste for salt and pepper.
- For an even lighter, finer purée, put it through a very fine sieve before serving.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 682.78 kcal
- Sugar: 5.25 g
- Sodium: 879.24 mg
- Fat: 53.05 g
- Saturated Fat: 33.39 g
- Trans Fat: 2.05 g
- Carbohydrates: 47.53 g
- Fiber: 5.79 g
- Protein: 7.73 g
- Cholesterol: 140.82 mg
