The Devil's Pommes Purée

And in this case, the devil might be me. This is a gentle infusion of potatoes, milk, cream and butter. We all end up in the dirt, so why not have your potatoes like a king? The secret to these delicious potatoes is not putting in any water. It takes longer, but it's worth it. Best potatoes out, hands down. I can't stress it enough. It goes fantastically well with... well, probably everything. Recipe below.

Ingredients

800g Floury Potatoes, peeled and diced into 1cm chunks

500ml Whole Milk

200ml Cream

100g Butter

Salt

Powdered White Pepper

Oregano Leaves for Scattering

Method

Put the potatoes into a large pot, followed by the milk, cream and butter. Turn to a low heat. Gently simmer the potatoes until soft. Do not let it boil too aggressively, you don't want to burn the milk.

Once soft and breaking apart. Pour them through a fine sieve into another large pot. Work the cooked potatoes through the sieve with a wooden spoon or a spatula.

Put it on a low heat and whisk gently it until it's well mixed. Add a teaspoon of white pepper and salt to taste. Keep on a low heat until it's creamy smooth and it's folds hold their shape.

Serve each with a sprinkling of oregano. Goes great with a delicious beef stew.

Enjoy!

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