It seems so simple but yet so deliciously complex! Puree is not a science, but it is a recipe that deserves your attention to elevate the main dish that accompanies. Like the Oscars, the second leading role is often more important than the first!
Tip 1: Puree is ideally cooked at the last minute before serving. Re-heated purees are always somewhat tasteless, but if it’s to be reheated, it’s better to make it in a pan with a little butter or in a double boiler. Never in a microwave oven.
Tip 2: Always be carefull with the salt because the potato is salt sponge. The fine salt shows you immediately where you are, while the coarse is bit slow to absorb.
Tip 3: You can make it even more interesting with sweet potatoes, well-boiled broccoli, a few chestnuts or a well-sautéed pumpkin.
- 1 kg potatoes
- 75 gr butter
- salt & pepper
- 1/2 vegetable cube
- 100 ml heavy cream
- Preheat the oven to 180 °C in the air.
- Take a pan that holds all the potatoes and cover it with thick salt.
- Wash the potatoes thoroughly, removing the soil from their skin with a brush, without peeling them off.
- Put the potatoes in the oven and fork them. We do this to evaporate the moisture from the potatoes.
- Bake for 45 to 60 minutes in the oven.
- Take them out of the oven and cut the potatoes in the middle.
- With a spoon remove the flesh same as avocados.
- Use presse puree, the special tool, or just a fork to melt them. Do not use blender because it destroys the texture of puree.
- Place a pan with a thick bottom on a low heat and let it warm up well.
- Add the potatoes and stir in a wooden spoon
- Add the butter at room temperature and mix while allowing the potatoes to absorb all the butter.
- The correct appearance of the puree is aneven, not a smooth, flat surface.
- Optionally add heavy cream and vegetables cube and mix well.
- Remove from heat and add salt and pepper.