Method 1: To make purée, steam the potatoes.
What You Need:
2 pounds of potatoes that are high in starch, like Yukon Gold or Russet
A basket for steaming
A big pot with a lid
To mash, use milk, cream, or butter.
Add salt and pepper to taste.
How to Do It:
Get the potatoes ready:
For even heating, peel the potatoes and cut them into chunks of the same size.
Get the steamer ready:
Put the steamer basket on top of the pot that has about an inch of water in it. Be sure that the water does not touch the basket.
Put the potatoes in the steamer:
Place the basket with the potato chunks inside. Place the lid on top of the pot and set it over medium-low heat. Use a fork to poke holes in the potatoes to see if they are done. They should be soft and fall apart easily.
Mash or purée:
Move the hot potatoes to a big bowl. To get the smoothness you want, add warm milk, cream, or melted butter.
Mash or rice the potatoes to make them smooth. Do not use a mixer or food processor to make the purée. They can make it sticky.
Method 2: To make purée, bake potatoes.
What You Need:
2 pounds of potatoes that are high in starch
Aluminum foil is a possibility.
Butter, milk, or cream
Add some salt and pepper.Best restaurants near me
How to Do It:
Get the potatoes ready:
Warm the oven up to 200°C (400°F). Clean the potatoes. When you bake, leave the skin on to keep the taste and wetness in.
Put the potatoes in the oven:
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