Friday, 18 Jan 2019

Next level potato puree for all: how to create a single batch, then customize


Here, a mixture of seasoned yellow-fleshed potatoes and large cloves of garlic is processed according to the principle of the pan in plate. The result is a deeper flavor than the usual potatoes cooked in the water.

Once the ingredients are crushed, you can use butter and milk and / or cream, or keep them without dairy products by adding veggie broth and vegan butter. See the VARIATION below.

Take in advance: potatoes and garlic can be crushed minus their final additions, cooled and refrigerated up to 3 days in advance.


4pound sterlingmedium-sized Yukon Gold or yellow-fleshed potatoes, cut into pieces

4to 6 large cloves of garlic (peeled, left whole)

1 1/2coffee spoonscelery seed

1 1/2coffee spoonsmustard powder

1teaspoonsweet paprika

1/4Cupextra virgin olive oil, or more as needed

Kosher salt

Freshly ground black pepper

4to 6 tablespoons unsalted butter, cut into small pieces

1/23/4 cup thick cream or whole milk


Step 1

Place a rack in the top third of the oven; preheat to 400 degrees.

2nd step

In a large bowl, combine the potatoes, garlic (to taste), celery seed, mustard powder, sweet paprika and 1/4 cup of oil. mix to coat, then spread on large rimmed baking sheet including all oil. Season lightly with salt and pepper.

Step 3

Roast (top rack) for 40 to 45 minutes, stirring once or twice, until tender, sizzling and slightly golden.

Step 4

Immediately transfer potatoes, garlic and all juices to a mixing bowl; use a potato masher to break everything.

Step 5

The mixture must be well seasoned; add the butter and cream (to taste), then stir until they are melted and well incorporated. Serve hot.

Step 6

VARIATION: As soon as you crushed the mixture, add 1/2 to 3/4 cup of vegetable broth without added salt and up to 4 tablespoons of vegan butter, stirring until all be well incorporated. Sprinkle with a little oil just before serving.

From Bonnie S. Benwick, Assistant Food Editor / Editor-in-Chief of Recipes.

Tested by Bonnie S. Benwick; questions by email to

Did you make this recipe? Take a picture and tag us on Instagram with #eatvoraciously.

For a printable and scalable version of this recipe, read it here.

Nutritional analysis uses 1/2 cup of heavy cream.


Calories: 360; Total fat: 18 g; Saturated fat: 8 g; Cholesterol: 35 mg; Sodium: 160 mg; Carbohydrates: 41 g; Food fiber: 3 g; Sugars: 0 g; Protein: 6 g.


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