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Puré de Batata à Portuguesa

Serves 4 to 6 Side vegetarian, Sides

Puré de Batata à Portuguesa

Puré de Batata à Portuguesa graces many a Sunday table across Portugal, embodying the comforting simplicity of home cooking. This version captures the essence of family meals where olive oil flows generously and seasoning is done by feel. Unlike elaborate restaurant versions, this is the puré that emerges from a family kitchen, a trusted side for roasted meats or grilled fish, often dished out with the same spoon that stirred it.

Its texture is smooth yet substantial, with the richness of butter and egg yolk enveloping each mouthful. A whisper of nutmeg adds warmth, while the creamy blend of milk and potatoes provides a soothing counterpoint to the more robust flavors on the plate. This puré is meant to be savored slowly, a quiet nod to the heart of Portuguese home cooking.

Ingredients

  • 1 kgfloury potatoes — peeled and boiled
  • 200 mlwhole milk — warmed
  • 60 gbutter
  • 1egg yolk
  • 1 pinchfreshly grated nutmeg
  • to tastefine sea salt and white pepper

Method

  1. Peel 1 kg of floury potatoes and cut them into uniform chunks, about 3 cm each. This ensures they cook evenly and absorb flavors consistently. Place the potato pieces in a large pot and cover them with cold water, adding a generous pinch of fine sea salt to the water to season the potatoes as they cook.
  2. Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes. The potatoes should be soft but not falling apart, indicating they are ready to be mashed.
  3. While the potatoes are cooking, gently warm 200 ml of whole milk in a small saucepan over low heat. Do not let it come to a boil; just heat it until it is warm to the touch. This will help it incorporate smoothly into the mashed potatoes without cooling them down.
  4. Once the potatoes are tender, drain them thoroughly and return them to the pot. Place the pot back on the stove over low heat for a minute or two, stirring the potatoes to evaporate any excess moisture. This step ensures a fluffier purée.
  5. Remove the pot from the heat and add 60 g of butter to the potatoes. Mash the potatoes with a potato masher or use a ricer for a smoother texture. Gradually add the warm milk, mashing continuously until the purée is creamy and smooth.
  6. Stir in 1 egg yolk, mixing quickly to incorporate it fully before it begins to cook. The yolk adds richness and a glossy finish to the purée.
  7. Season the purée with a pinch of freshly grated nutmeg, fine sea salt, and white pepper to taste. Adjust the seasoning as needed, ensuring the flavors are balanced and the purée has a subtle warmth from the nutmeg.
  8. Serve the Puré de Batata à Portuguesa warm, alongside your main course. The purée should be smooth and creamy, with a delicate nutmeg aroma and a rich, buttery flavor.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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