Potato Purée

Name: Potato Purée
Ingredients: 1 1/2 pounds russet potatoes; 1 1/2 pounds Yukon Gold potatoes; 3/4 cup heavy cream; 3/4 cup whole milk; 8 ounces (2 sticks) unsalted butter, cut into chunks; Kosher salt

January 24, 2012

Cooks' Note

At the restaurant, we pass the mixture through a fine-mesh tamis [twice] using a rubber spatula. This makes an extremely smooth purée. You can skip this step if you want a more rustic-style potato purée. If you are going to serve the purée immediately, yo

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