Finding the correct potato to make the perfect purée can be a tricky task. A lot depends on the season and time of year. Generally we use a Desiree potato, but as the season goes on, the potato often becomes a little watery and starchy, as an alternative we will change to a Royal Blue and sometimes a Spunta, and as these deteriorate revert back to the Desiree which by then should be peaking again, this is only a guide line as each year and season is slightly different.

Preparation time ten minutes
Cooking time one hour
Serves 4

Ingredients
2 x large (400g)– Desiree or Royal Blue
80ml milk
100g butter
salt
freshly ground white pepper

Method
Pre heat your oven to 220°C
Place two mounds of salt – approximately two tablespoons each, on a small baking tray large enough to fit the potatoes comfortably with a good space between each to ensure even cooking.
Place the potatoes on their skins on top of each salt pile.
Bake the potatoes in your pre-heated oven for 25 minutes, then turn the potatoes around and bake for a further 25 minutes.
Insert a sharp narrow tipped knife into the potatoes to check their doneness. The potatoes must be soft and cooked throughout, it is very important not to overcook, as for perfect purée you will need a dry fluffy base, so, as to absorb a good quantity of the butter and milk to achieve a creamy, soft and smooth result.
Cut the potatoes in half and scoop out the flesh onto a drum sieve.
Leave the potatoes to steam dry for about 3-4 minutes.
Push the potatoes through the drum sieve using a pastry card. Be sure to push the potatoes through the sieve in one movement to prevent over-working the starch in the potatoes. Place the dry puree into a bowl.
Heat together the butter and milk in a saucepan over a medium heat and emulsify with a hand blender.
Gently fold this through the potato mix, season to your desired level. You must be careful not to over-work the potatoes, as they will become gluey and starchy.

Horseradish Potato Purée
Add a few spoonfuls of horseradish cream or grated fresh horseradish to the basic purée.

Truffle Potato Purée
Add a few spoonfuls of finely chopped fresh black truffle and a drizzle of truffle oil to the basic purée.

Spring Onion Creamed Potato
Finely slice a bunch of spring onions and fold them in just before serving. That way you get a lovely contrast in texture and flavour between the hot creamy purée and the delicate crunch and slight sharpness of the onions.

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