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Decadent potato purée

Shannon Bennett
Shannon Bennett's Paris: A Personal Guide To The City's Best

Serving size: Serves 8
Cuisine type: French
Cooking time: Less than 60 minutes
Course: Side dish
Favourite flavours: Easy recipes

Decadent potato puree
INGREDIENTS

1kg Sebago potatoes, peeled, chopped coarsely
250g butter, chopped
1⁄3 cup (80ml) milk, warmed
METHOD

Place potato in a large saucepan. Cover with cold water and bring to the boil. Simmer, uncovered, until tender. Drain and return to the same pan. Mash the potatoes with 100g of the butter.

Place the pan over low heat and whisk in 2 tablespoons milk. Whisking rapidly, add remaining butter, a piece at a time (if the butter starts to separate, the purée is too hot). Whisk in remaining milk. Season with salt and freshly ground black pepper.

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