The Best Potato Purée
  • Srv: 8
  • By: Chef Laurent Zirotti


  • 3.3 lbs Yukon gold or yellow potatoes, peeled and cut in 2 inches cubes same size
  • 6 oz butter unsalted, melted with the hot milk (below)
  • 1 cup milk whole, warm, mixed with melted butter (above)
  • 2 teaspoons kosher salt
  • 1/8 teaspoon white, ground pepper
  • 1/2 teaspoon ground nutmeg


  1. Simmer the potatoes starting in cold water , do not boil, cook until tender to the knife.
  2. While cooking the potatoes, bring to a boil the milk and butter and set aside.
  3. Strain the cooked potatoes in colander or pastry rack and let it dry steam for 3 minutes (removing as much of water as possible).
  4. Pass the potatoes thru a food mill (or a ricer but never in a food processor) into a stand mixer bowl.
  5. With the paddle, incorporate the milk and butter mix, add 3/4 of the seasonings.
  6. Give a strong whip (with the paddle) to make the purée fluffy.
  7. Taste and add more seasoning if necessary.
  8. Serve hot (can be held in warm oven, covered with aluminum foil and a touch of butter on top of the mashed potatoes).