Potato Purée

Purpose: Flavorful mashed potatoes with perfect purée texture
Yield: ~5 lbs mashed potatoes
Prep time: 30 minutes
Cook time: 45 minutes

Equipment

Large Cooking Pot
Potato peeler
Strainer
Potato masher
Immersion Blender
Cutting board
Small knife (like a paring knife or utility knife)

Ingredients

Dairy

2⁄3 cup of butter
1⁄2 cup of milk

Produce

5 lbs of white-fleshed potatoes

Dry ingredients

2 teaspoons of garlic salt
1 teaspoon of black pepper
1 tablespoon of dried parsley

Instructions

Peel and dice potatoes into 2" pieces in a large pot of water
Wash potatoes into strainer and fill back the cooking pot with potatoes and water until potatoes are submerged by 1-2"
Boil potatoes until a fork can pierce them and come out effortlessly
Strain potatoes completely and put back into pot out of heating zone
Add butter and mash potatoes manually until butter seems melted completely and mixed evenly with potatoes
Add a quarter of the milk at a time while mashing and mixing; can stop adding milk if potatoes start feeling too moist as the should still stick to the masher without falling off
Blend potatoes with an immersion blender until absolutely no clumps are left and potatoes feel smooth and creamy
Add spices and mix with the immersion blender until spices are fully incorporated

Notes

Cooking note: Milk can be completely skipped and replaced with powdered milk if the potatoes have been boiled too much. This allows to not loose the creamy taste while keeping the nice purée texture.