Yukon or fingerling potatoes
Lescure or Presidente (French Butter)
Fine Sea Salt
1/2 cup +/-
- Wash and scrub potatoes well, do not peel beforehand.
- Cook them in their skins covered by at least 1 inch of water. Note for each liter of water, add 10 grams of salt.
- Simmer uncovered over medium heat for 20-30 minutes or until a knife can be easily inserted and removed. As soon as potatoes are done, remove and drain. Do not allow them to sit in the water.
- Bring the milk to slight boil in small sauce pan. Set aside.
- While potatoes have cooled enough to handle, but still hot, peel the potatoes and cut into cubes. Press potatoes pieces through a potato ricer or grid of a food mill into a large heavy bottomed sauce pan.
- Place pan over low heat, using a wood spatula stir the potatoes to dry them out (4-5 minutes).
- Begin to add 3/4 of the butter, little by little vigorously stirring until the butter is incorporated. Note: Add the butter slowly and incorporate quickly to keep the butter from splitting.
- Add the warmed milk in small amounts until the desired consistency is achieved. Stir vigorously until the milk is fully incorporated. Using a wisk, stir the mixture to incorporate and make fluffy.
- Last step, pass the puree through a fine sieve to further lighten and smooth the dish. Repeat for additional silky smoothness. Season to taste.