Purée de Pommes de Terre

Ingredients

• 1 kgfloury potatoes — peeled and chunked
• 120 gbutter
• 180 mlwarm milk
• 2 tbspcrème fraîche — optional
• to tastefine salt and white pepper

Method

1. Peel 1 kg of floury potatoes and cut them into uniform chunks, about 2.5 cm each. This ensures they cook evenly. Place the potato chunks in a large pot and cover them with cold water by about 2.5 cm. Add a generous pinch of fine salt to the water to season the potatoes as they cook.
2. Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are very tender when pierced with a knife, about 15-20 minutes. The potatoes should easily break apart and have no resistance when tested.
3. While the potatoes are cooking, gently warm 180 ml of milk in a small saucepan over low heat. You want the milk warm but not boiling, as this helps it incorporate smoothly into the potatoes later.
4. Once the potatoes are tender, drain them thoroughly in a colander. Return them to the pot and place the pot back on the stove over low heat for a minute or two to evaporate any excess moisture. This step ensures your purée will be fluffy and not watery.
5. Remove the pot from the heat. Add 120 g of butter to the potatoes, allowing it to melt from the residual heat. Use a potato masher or a ricer to mash the potatoes until smooth, incorporating the butter fully.
6. Gradually stir in the warm milk, mixing well until the purée is creamy and smooth. Add 2 tbsp of crème fraîche for a touch of richness and tang. Season with fine salt and white pepper to taste, adjusting as needed to enhance the flavors.
7. Taste the purée and adjust the seasoning if necessary. Serve the Purée de Pommes de Terre hot, alongside your main course, allowing its comforting aroma to invite everyone to the table.