Potato Puree
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g potatoes
- g butter
- glass good milk or cream
- salt
Instructions
- Boil the potatoes until a skewer passes through freely, peel, and while hot press through a sieve.
- Put the sieved potato in a saucepan over the heat with butter, milk or cream, and salt.
- Work well with a spoon until smooth.