Potato purée from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 303) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hlange on November 28, 2024

    Lots of work involved. I managed to cut down on a step by ricing the potatoes in their skins, but even with a ricer, in order to get that completely silky-smooth puree, you had to use the tamis/sieve. I doubled this recipe for Thanksgiving and pressing and squeezing all of that mixture through a tamis with a spatula even once (she suggests twice) would have been near impossible. The puree was not as smooth as it could have been but was of course still decadent and creamy. Feedback was that they were "perfect" mashed potatoes so I'm good with that.

  • jodies on November 18, 2023

    Most delicious potato purée I've ever had. Worth every calorie.

  • julesamomof2 on August 19, 2017

    This is the perfect mashed potato recipe for serving company and I say that because it is a ton of work and contains a ridiculous amount of butter and cream. I would never make this for every day but for a party? It is indeed perfection.

  • fprincess on October 26, 2010

    Perfection

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