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Potato Puree
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1 1/2 lbs | Yukon Gold potatoes |
1 1/2 lbs | Russet potatoes |
2 sticks | butter |
3/4 cup | whole milk |
3/4 cup | heavy cream |
2 1/2 tsp | salt |
pepper |
Cook potatoes until very tender--about 45 minutes. Drain them & let them cool. Then peel them & put them through a ricer into a dutch oven.
As they are cooling, heat the milk & cream together in a pan.
After ricing the potatoes, turn on the heat to dry them out slightly, then stir in the butter in chunks, stirring constantly. Season with the salt.
Then stir in the cream mixture until you have a smooth puree. Check for seasoning.
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