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Velvet Potato Puree


Tyler Florence

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  • 3 large Yukon Gold potatoes, peeled and quartered
  • kosher salt
  • 1 c heavy cream
  • 4 T unsalted butter
  • freshly ground black pepper
  • EVOO


Preparation time 25mins
Cooking time 25mins


Step 1

Put the potatoes in a med saucepan with cold water to cover. Add 1 t salt, bring to a boil, reduce the heat and simmer 15-20 min until very tender. While they cook, warm the cream with the butter in a small saucepan over med high heat until the butter melts. Drain the potatoes and pass them through a ricer into a large mixing bowl. Stir in the warm butter and cream until the liquid is absorbed. Season with salt and pepper and stir in a drizzle of EVOO.


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