Ingredients
- 2 pounds (900 g) starchy potatoes
- salt, to taste
- 3/4 - 1 cup heavy cream
- freshly grated nutmeg, to taste
- 3.5 ounces (100 g) fridge-cold butter, cut into 1/2-inch cubes, more or less to taste
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Directions
- 1
Cook the potatoes:
- 2
Place your potatoes in a large pot. Cover with cold water and season liberally with salt. Bring the water up to a boil. Cover the pot and cook the potatoes skin-on for about 20 minutes or until tender. The potatoes are done once they easily slide off when pierced with a sharp paring knife. Drain the potatoes and peel using a sharp paring knife while still hot. Press the warm potatoes through your potato ricer or pass them through a tamis to get a smooth puree.
- 3
- 4
Assemble your puree:
- 5
Heat the heavy cream until just below a light simmer. Add nutmeg to taste to the heavy cream and mix well.
- 6
- 7
Incorporate the heavy cream into your puree while stirring constantly with a wooden spoon or spatula until it has reached your desired consistency. Take your cold butter cubes out of the fridge and whisk them into your puree, stirring constantly with a wooden or spatula. Taste the puree for seasoning and add more salt to taste.
- 8
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Optional:
- 10
Pass the finished puree through a fine-mesh sieve or tamis to get an ultra-smooth puree.