Roasted Potato Puree

Instructions

• 1

  Insert the wire rack into position 6. Select ROAST/CONVECTION/380°F/1 hour 15 minutes and press START to preheat.

• 2

  Spread the rock salt in the roasting pan and arrange the potatoes on the salt.

• 3

  Once preheated, place the pan in the oven and cook for 1 hour 15 minutes, or until the potatoes are tender.

• 4

  Carefully cut each potato in half. Using a spoon, scoop out the center into a mouli or ricer and press into a large saucepan. It is important to work quickly to ensure the potato stays hot so it doesn’t become gluey. Discard the potato skin. You can make it ahead of time to this stage. Store covered, in an airtight container in the refrigerator for up to 2 days. Heat in a pan over low heat before continuing to the next step.

• 5

  Place the saucepan over medium heat. Using a spatula, beat in half the butter. Add the salt and half the cream and continue beating. Add the remaining butter, reserving 2 small pieces for garnish, and the remaining cream and continue beating until smooth.

• 6

  Transfer the potato puree to a serving bowl and serve topped with the reserved butter and flaky salt.