European
Belgium - Side Dishes
Purée
Chef's Menu Description
Traditional Belgian potato purée: floury Bintje potatoes boiled tender, riced, and vigorously whipped with cold farmhouse butter, warm whole milk, an egg yolk, and freshly grated nutmeg.
Ingredients
- • 1kg Belgian floury potatoes (Bintje), peeled and quartered
- • 1 tbsp coarse sea salt
- • 60g cold salted Belgian farmhouse butter, cubed
- • 180ml whole milk, warmed
- • 1 fresh egg yolk
- • 1/2 tsp freshly grated whole nutmeg
- • Freshly ground white pepper
Preparation Steps
1
Phase 1
Boil the potato quarters in salted water for 18 to 20 minutes until completely fork-tender.
2
Phase 2
Drain thoroughly and dry-steam over low heat for 1 minute. Pass immediately through a potato ricer into a warm bowl.
3
Phase 3
Beat the cold cubed butter into the hot potatoes with a wooden spoon. Stream in the warm milk, then beat in the egg yolk for rich golden colour and silky texture.
4
Phase 4
Season with plenty of freshly grated nutmeg and white pepper. Swirl into a warm bowl with a pat of butter on top and serve.