Potato Purée can accompany both meat and fish dishes. Many people find a Potato Purée with fish unusual. They’re so accustomed to boiled potatoes decorated with sprigs of parsley that Potato Purée accompanying cod or halibut presents a surprise. This purée is prepared with both butter and olive oil, more intriguing than purée prepared with butter alone—a proven winner, time after time.
- 4 medium baking potatoes, peeled and cut into quarters
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil
- ½ cup milk (or more to taste)
- 1 tablespoon coarse or kosher salt, or to taste
- 1 teaspoon freshly ground white pepper, or to taste
Cook potatoes in boiling, salted water for 30 minutes, or until tender. Drain and, using a potato masher, food mill, fork, or food processor, purée, adding all ingredients gradually.
If using a processor, put potatoes and all ingredients in processor bowl simultaneously and pulse machine on and off quickly, or potatoes will have a gluey-starchy consistency.
Dissolve 1½ teaspoons of saffron threads in 1 teaspoon of hot water and stir into Potato Purée.
Stir ½ cup of crumbled Roquefort cheese into Potato Purée.
This recipe serves 6.