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PURÉED POTATOES

puré de batata SERVES 4 TO 6 AS A SIDE

are without a doubt the richest, most decadent, most insanely delicious potatoes I’ve ever had. The Portuguese, who T hese are fanatics for olive oil, drop all Mediterranean pretense when

making puréed potatoes and go right for the butter. And lots of it. The texture should be soft and polenta-like, with absolutely no lumps whatsoever. ATENÇÃO Don’t even think of using a food processor. It’ll make the potatoes gummy. The only tool that helps me to get the same smooth texture as you find in Portugal is a potato ricer. 2 POUNDS YUKON GOLD POTATOES, PEELED AND CUT INTO 1-INCH CUBES KOSHER SALT ½ POUND (2 STICKS) UNSALTED BUTTER, MELTED AND STILL WARM 1 CUP WHOLE MILK, WARMED, OR MORE IF NEEDED PINCH OF GROUND NUTMEG FRESHLY GROUND BLACK OR WHITE PEPPER, DEPENDING ON WHAT THE POTATOES ACCOMPANY

1. Plonk the potatoes into a large pot and cover with cold water by 2 inches. Add 1 tablespoon salt, cover, and bring to a boil over high heat. Cook until tender, 10 to 15 minutes. 2. Drain the potatoes well in a colander. Using a potato ricer or food mill, purée the potatoes back into the pot. Or use a handheld masher and mash them until perfectly smooth. Pour in the butter and half the milk and whip with a whisk. Continue adding more milk until the potatoes ooze lava-like

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The new portuguese table david leite  

The new portuguese table david leite  

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