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.

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