Potato Puree simply ingeniously prepared

Here I would like to present you my Potato Puree recipe. A light, airy puree that comes creamy on the plate.

My vision of a perfect mashed potato is very close to the recipe of Joël Robuchon, the famous French star chef, who ennobled the mashed potatoes into something deliciously special as a dish.

In Germany, mashed potatoes are an everyday meal, which is usually served in every quality as a side dish. A dish that is usually underestimated in this country! A well made puree made of fresh potatoes is in its elegant simplicity a fine taste experience, which demands the palate but not overtaxed.

The puree is quickly prepared. I’ll show you how it goes and you succeed perfectly!

By the way, I answer cooking questions via the comment function. For now already good success and a good appetite!

Fine roasted Brussels Sprouts with Potato Puree served deliciously as a partner – you will find the preparation in another article. © Thomas Sixt Food Photographer

1. The right Potato Variety

Use a floury potato variety for the mashed potatoes.© Thomas Sixt Food Photographer

You can use any floury potato, I prefer to use this year’s potatoes from my own region.

I like to prepare my mashed potatoes with boiled potatoes.

You can also use boiled potatoes peeled after cooking. I haven’t tried this yet.

If you have experience, share it with me – I am curious.

2. Pureed Potatoes with or without Milk

Heilbutt mit Erbsen und Kräuterseitlingen angerichtet auf cremigen Erdäpfelpüree zeige ich Dir in einem anderen Beitrag. © Thomas Sixt Food Photographer

There are several ways to prepare the delicious porridge from potatoes.

2.1 Cream

Cold cream or whipped cream for maximum airiness in the puree.

Cream is a Classic!

2.2 Milk

The kitchen textbook speaks of hot milk.

I have tried cold milk and found that the difference is marginal.

You can also prepare p-puree with cold milk!

2.3 Soymilk & Soycream

For vegetarian, vegan diets as well as lactose intolerance, soy milk or cream is a great substitute.

Personally, I liked to use the creamier soy cream for vegans, but that’s a matter of taste.

Since butter is normally also used in mashed potatoes, I recommend a vegan butter substitute or margarine.

VEGAN: Use Margarine!

You can also use super oil, even olive oil goes.

2.4 Mascarpone

Who’d have thought? A tiramisu ingredient in the puree… it tastes delicious!

Italian version of the potato mash: use Marscarpone!

This is rich in creamy fats and makes the porridge wonderfully creamy.

You can use the potato water from the boiled potatoes to make the puree creamier.

3. Prepare Potato Puree surely

Boiled potatoes mixed with the mixer, milk, butter and cream to a puree

The great tubers can be made in many different ways – after cooking the potatoes! – to the puree or porridge are crushed.

It depends on how you want your mashed potatoes to turn out:

  • Creamy
    • hand mixer
    • hand blender
    • Thermomix, the miracle mixer
    • passing sieve
  • Chunky
    • potato masher
    • potato press

4. Simply refine Potato Puree

To skillfully refine your mashed potatoes, all you need to do is quickly reach into your spice cupboard or refrigerator.

The table shows you a few suitable variations.

 IngredientsTo Do
Herbsparsley, chives, chervil, lovage, sproutsfinely chop the herbs and fold in
deep-fried Herbssage, smooth parsley, rosemary, rocket saladfold in and decoration
Aromaticsfried garlic, garlic oil, herb oil, truffle oil, olive oil, potato straw, roasted onionsfold in and decoration
Spicescurry, saffron, turmeric, turmericfold in and decoration
Cheeseparmesan, pecorino, blue cheesefold in and decoration

5. Puree with Vegetables is healthy

The P-Pu is a jack-of-all-trades: you can add variety to your plate by combining it with vegetables.

VegetablesTo Do
leek / spring onionsblanch and cut into strips; goes wonderfully with truffles
Brussels sprouts leavesblanch and submit
savoy cabbageblanch, cut into strips or lozenges and fold in
peascook briefly and fold in; also decorate with peas
soybeans / edamecook briefly and fold in; also decorate with edame
porcini mushrooms or morels (cooked!!)soak, possibly cut small; boil in soaking water and add mushrooms

6. Season Potato Puree  & Chef Tips

I am a sweet tooth and especially like the French creamy variant of mashed potatoes.

In France the potatoes are passed through a sieve. I like it fast and prefer to use the hand blender.

The hand mixer makes your puree fine and fluffy.

Some other Michelin-starred chefs nowadays also prepare a more chunky puree, i.e. a potato mashed potato.

For this variant I recommend a simple potato masher.

My recommended ingredients for your P-Pu:

  • floury potatoes
  • whipping cream
  • butter
  • salt
  • pepper
  • nutmeg
  • cayenne pepper

7. This Way to the Recipe

Now we both want to go to action and prepare a delicious mashed potato. This goes smoothly and very relaxed.

ATTENTION a flat joke is coming!

Why aren’t potatoes able to get out and work? Because they’re couch potatoes 🙂

Print Recipe
4.97 from 27 votes
4.97 from 27 votes
Potato Puree Recipe
Potato Puree Recipe from Kochprofi Thomas Sixt with mana step by step photos.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Courses, Side Dishes
Cuisine: French Recipes, German Recipes
Keyword: Gluten Free Recipes
Servings: 2 Portions
Calories: 559kcal
Author: Thomas Sixt
  • 500 g floury potatoes
  • 60 ml cream
  • 60 g Butter
  • some nutmeg grounded
  • 1 tsp salt
  • 1 pinch black pepper grounded
  • 1 pinch Cayenne pepper
  • Peel the potatoes with a potato peeler.
  • Remove unattractive brown spots and potato eyes and clean the tubers under water.
  • Cut the potatoes into thick slices and boil in plenty of water with 1 teaspoon salt.
  • After about 15 minutes of cooking, drain the potatoes. Add butter, cream, grated nutmeg and pepper.
  • Mix the boiled potato slices plus ingredients with a hand mixer to a fine creamy puree.
  • Season the mashed potatoes to taste and season if necessary.
  • Add the desired herbs or vegetables to the puree and garnish (see above tables for variants). Bon appetit!

8. Calories and Nutritional Values

Nutrition Facts
Potato Puree Recipe
Amount Per Serving
Calories 559 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 27g169%
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 153mg51%
Sodium 1123mg49%
Potassium 2970mg85%
Carbohydrates 31g10%
Fiber 13g54%
Sugar 5g6%
Protein 18g36%
* Percent Daily Values are based on a 2000 calorie diet.

9. More Ideas

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!