The key to great potato puree is to make sure the milk is hot and use the right potato. We’ve used sebago spuds but a good mashing potato like lasoda, desiree, coliban or King Edward will work in its place.
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1.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.
2.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 puree is too hot). Whisk in remaining milk. Season with salt and freshly ground black pepper.