Decadent potato puree

The perfect side dish for all your favourite meats and stews.

  • 20 mins cooking
  • Serves 8
  • Print
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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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Decadent potato puree
  • 1 kilogram sebago potatoes, peeled, chopped coarsely
  • 250 gram butter, chopped
  • 1/3 cup (80ml) milk, warmed


Decadent potato puree
  • 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.

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