Parmentier Purée

Ingredients

• 3 leek whites, sliced thin
• 750 grams Holland potatoes, quartered
• 1 liter white consommé (cooking stock)
• 2.5 deciliters cream
• butter
• small fried croutons in butter
• chervil leaves

Instructions

1. Sweat the sliced leek whites in butter à blanc (without browning) until softened. Add the quartered Holland potatoes and moisten with the white consommé. Cook at a brisk simmer until the potatoes are tender.
2. Immediately upon the potatoes being cooked, work them through with a whisk, then pass the purée through a fine sieve (étamine). Adjust the consistency with the cream and finish with butter (monter au beurre) at the moment of serving.
3. Garnish with small fried croutons in butter and chervil leaves.
4. Note: This purée may also be prepared as a Cream or Velouté variant.