Ingredients

For the potato puree

4 large russet potatoes

4 large yukon gold potatoes

4 tablespoons kosher salt for boiling the potatoes

3 teaspoons kosher salt for seasoning the puree

1 cup cream

1 cup milk

1 pound unsalted butter, cut into chunks

Preparation

  1. Boil the potatoes (skin on) in water to cover with 2 tablespoons salt.

  2. When the potatoes are cooked through, strain them and set aside to cool until you can handle them. Peel the potatoes and put them through a food mill or potato ricer. Put the riced potatoes in a heavy-bottomed pan. In a separate pot, heat the milk and cream together. Over a medium heat stir the potatoes with a wooden spoon to dry them out. Then slowly add in the hunks of butter stirring constantly. Season with 1 1/2 teaspoon kosher salt.

  3. When all the butter has been absorbed, slowly add in the milk/cream mixture until you achieve the consistancy of a puree. Taste for seasoning and remove from the stove.

  4. At the restaurant we pass the mixture through a fine mesh tamis with a rubber spatula two times. This makes an extremely smooth puree. You can skip this step if you want a more rustic style potato puree. If you are going to serve the puree soon, you can hold the potatoes in a metal bowl covered tightly with plastic wrap. Otherwise you can make them ahead of time, let them cool, keep them refrigerated and later heat the puree in the oven with a little more cream