Potato Purée

This is the potato dish of my dreams! Whenever I’m feeling under the weather or just a little bit blue, this is my bowl of sunshine! If you’re on a diet, do yourself a favor and throw it out the window just for today and allow yourself to indulge in this heavenly creamy cloud that is pomme purée.

Serves 4, generously (or 1, if you’re me)

In a medium pot, filled with water and a several pinches of salt, simmer until tender:
6-8 Yukon Gold potatoes, peeled and cut into the same size large dice

In a small pot, bring just to the simmer, then turn off the heat:
1/2 pt heavy cream
1/2 pt half and half
1 stick of butter
1 few pinches of salt
3 cloves of garlic, crushed (strain these out before combining with the potatoes)
1 sprig of fresh sage, if you have it (strain these out before combining with the potatoes)

Once the potatoes are cooked, strain them, and put them through a food mill or potato ricer. Or, if you don’t have either of those, a good hand-held potato masher will do just fine.
Add 1/2 of the cream mixture slowly to the potatoes and gently stir to incorporate the two. Potatoes go from heavenly fluff to gummy yuck very quickly, so you really want to be gentle. Adjust for seasoning. Potatoes take more salt than you think. Stir, then taste, then add more cream and repeat as need be until you can’t stop tasting because it’s too delicious. That’s when you know it’s ready.

Sometimes, I’ll add some minced chives just before serving.

You’re welcome!