- 500g ratte potatoes
- 125g unsalted butter
- 75g milk
- 50g fine salt
Pomme Puree
Ingredients
Method
Slow boil potatoes in skins in salted cold water until firm but cooked, remove from heat
Melt butter in pan, then place mouli on top, and leave on a tray on a stove
Peel potatoes and put into mouli, and mash into the melted butter, keeping warm
Heat milk on the side
When potato is all through, mix with butter, put back on heat and add milk slowly to it, working with a Maurice
Check seasoning and store in container, keep warm, adjusting with butter and milk as needed
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