Potato Puree

This image courtesy of Joseph DeLeo

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 to 6 servings



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish, starch

Dietary Considerationvegetarian

Equipmentfood mill

Five Ingredients or LessYes


Taste and Texturebuttery, rich, savory

Type of Dishvegetable


  • 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


  1. 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.

  2. 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.


  4. Saffron Potatoes:

  5. Dissolve 1½ teaspoons of saffron threads in 1 teaspoon of hot water and stir into Potato Purée.

  6. Roquefort Potatoes:

  7. Stir ½ cup of crumbled Roquefort cheese into Potato Purée.


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