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Puré de Papas

Serves 6 Side vegetarian, gluten-free, Sides

Puré de Papas

Puré de Papas holds a cherished spot in the Argentinian culinary landscape, gracing tables alongside Sunday roasts and the ubiquitous milanesa. This dish transforms humble potatoes into a creamy canvas, perfect for absorbing the rich flavors of a hearty estofado or the savory juices of a roast. It's a staple that reflects the comfort and warmth of family meals, where each spoonful invites a sense of home.

Silky and buttery, this purée offers a smooth texture that cradles a pool of gravy with ease. The starchy potatoes, combined with generous amounts of butter and hot milk, create a luscious, velvety experience. Served next to a golden milanesa or a succulent roast, it is a comforting companion that elevates every bite.

Ingredients

  • 1 kg (2.2 lb)starchy potatoes
  • 80 g (3 oz)butter
  • 120 ml (1/2 cup)hot milk
  • to tastesalt

Method

  1. Peel 1 kg (2.2 lb) of starchy potatoes and cut them into evenly sized chunks, about 5 cm (2 inches) each. This ensures they cook evenly. Place them in a large pot and cover with cold water, adding a generous pinch of salt. Bring the water to a boil over high heat.
  2. Once the water reaches a rolling boil, reduce the heat to medium and cook the potatoes until a knife slips easily into the center of a piece, indicating they are tender. This should take about 15-20 minutes. Drain the potatoes thoroughly in a colander to remove excess water.
  3. Return the drained potatoes to the still-warm pot. This helps evaporate any remaining moisture. Immediately mash them using a potato masher or pass them through a ricer for a smoother texture. Work quickly while the potatoes are hot to achieve the desired consistency.
  4. Add 80 g (3 oz) of butter to the hot mashed potatoes. Stir vigorously with a wooden spoon until the butter is fully melted and incorporated, which will give the purée a rich, creamy texture.
  5. Gradually pour in 120 ml (1/2 cup) of hot milk, continuing to beat the mixture until it becomes silky and smooth. The hot milk helps maintain the temperature and ensures a velvety finish.
  6. Season the purée with salt to taste, mixing well to evenly distribute the seasoning. Taste and adjust as necessary, keeping in mind that the potatoes should be flavorful but not overly salty.
  7. Transfer the puré de papas to a serving dish immediately. Do not let it sit for long, as it can become gluey if left to cool. Serve promptly as a side to your Sunday roast or milanesa, enjoying its buttery, smooth texture.