Potato puree — a smooth mashed potatoes perfect for dressing up or serving as is. From GialloZafferano; Italy’s most famous food website. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Welcome to the kitchen from GialloZafferano and me, Sonia. Today we’re here to make a potato puree — a delicate and tasty vegetable dish especially loved by children. Let’s see what we’ll need • 1 and ¼ cup of milk • 5 and ½ tbsp of butter • 2 and ¼ pounds of potatoes • Nutmeg • Salt to taste Let’s make it! To make a good puree, first of all you have to use potatoes of about the same size to ensure even cooking time. The potatoes should be floury instead of waxy and you should wash them and leave the skin on. This way, as they’re boiling, the potatoes absorb as little water as possible. Now place them in the pot of boiling water, and let them cook for 30 to 40 minutes according to their size. You can test for doneness by piercing with a fork. Once the potatoes have cooked, drain them, se them aside and while they’re still hot, peel them. After this it’ll be easy to mash them finely. In the same pot you boiled the potatoes, mash the potatoes. Do this while they’re still hot. I’m using a potato ricer, but you can use a hand masher or a food mill, of course. When the potatoes are mashed, add the milk which should be heated while stirring, and then add the butter little by little. Then the salt and a sprinkling of nutmeg if you’d like. Here’s our …

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