Roasted Potato Puree
Breville Test Kitchen

Breville Test Kitchen

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.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

1 hr 30 mins total time

20 mins active time


Serves 6-8



  • rock salt icon
    1½ cups (1 lb) rock salt
  • Yukon Gold potato icon
    4½ lb Yukon Gold potatoes
  • 2 sticks (8 oz) unsalted butter icon
    2 sticks (8 oz) unsalted butter

    chopped and chilled

  • kosher salt icon
    1½ tsp kosher salt
  • heavy cream icon
    1¼ cups (10 fl oz) heavy cream


  • flaky sea salt icon
    Flaky sea salt

    to serve


  • 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.
Side dish/Accompaniment

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