Roasted Potato Puree
Baking the potatoes in their skin, keeps the interior soft and fluffy. Spooned out of the potato shell and whipped with butter and cream results in the lightest, most flavorsome rich potato puree.
1 hr 30 mins total time
20 mins active time
- 1½ cups (1 lb) rock salt
- 4½ lb Yukon Gold potatoes
- 2 sticks (8 oz) unsalted butter
chopped and chilled
- 1½ tsp kosher salt
- 1¼ cups (10 fl oz) heavy cream
- Flaky sea salt
- 1Insert the wire rack into position 6. Select ROAST/CONVECTION/380°F/1 hour 15 minutes and press START to preheat.
- 2Spread the rock salt in the roasting pan and arrange the potatoes on the salt.
- 3Once preheated, place the pan in the oven and cook for 1 hour 15 minutes, or until the potatoes are tender.
- 4Carefully 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.
- 5Place 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.
- 6Transfer the potato puree to a serving bowl and serve topped with the reserved butter and flaky salt.