For this recipe I also use a Dore potato, so a floury potato. Peel a couple of them and then cut them in even big chunks. Now transfer them into a pan and add 1 liter of water and 10 grams of salt. This is my standard ratio to season potato water. Boil the potato till cooked.
Meanwhile melt some butter. The quantity is 80% of the weight of the potatoes. Do this on a low heat.
Once the potatoes are cooked drain the water and let them steam dry for 5 minutes. Then when still hot press them through a fine sieve or through a fine flour sieve.
Now add the hot melted butter and mix it till everything is incorporated. Because the fat content is so high there’s a possibility the puree might split. To fix this just add a splash of milk and mix it once more. Then when necessary season it with salt.
Now as a final step I always pass the puree through a fine sauce sieve. This is optional, but it will really bring your puree to the next level.
Now you can keep it covered in your fridge for a couple of days. To reheat it it’s quite simple. Just keep it covered and slowly reheat it on a low heat. Once it’s hot all the way through give it a mix before serving it. Now you can also heat it up fast on a higher heat, but this way you have no danger of burning the puree and it takes very little effort.
