Potato Purée Food

POTATO PUREE

Steps:

• Fill a large pot with about 2 inches water. Set steamer basket in pot (water should not come through the holes). Bring to a boil, and then reduce to a rapid simmer.
• Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.
• Meanwhile, melt the butter in a medium saucepan over medium heat. Simmer, whisking occasionally, until the butter is deep golden brown, 5 to 10 minutes. Place the thyme and garlic in a fine mesh sieve lined with cheesecloth. Strain the butter over the garlic and thyme into a medium bowl, add cream, and whisk to combine.
• Remove potatoes from steamer basket. Drain, and immediately press through a medium mesh sieve into a large bowl using a rubber spatula. Fold the cream mixture into the potatoes. Press mixture through a fine mesh sieve. Season with salt and pepper and serve immediately.

HOMEMADE PUREED SWEET POTATO BABY FOOD

Steps:

• Fill a small saucepan with water; add sweet potatoes. Bring water to a boil and cook sweet potatoes until tender enough to break apart with a fork, 25 to 30 minutes.
• Transfer sweet potatoes to a food processor or an immersion blender cup, reserving the cooking water. Blend sweet potatoes until smooth. Add 1/2 to 3/4 cup cooking water and blend until desired consistency is reached.

FRENCH POTATO PUREE

Steps:

• Put the potatoes, whole, in a pot and cover with cold water. Salt the water. Bring to a boil, and simmer until very tender, about 30 minutes, depending on size.
• Meanwhile, drop the garlic, bay leaf, and thyme in a saucepan with the milk, bring to a boil, turn off the heat, cover, and set aside to infuse 10 minutes. Pull out the garlic and herbs, and discard.
• When the potatoes are done, drain them and peel while hot. Put them through a food mill set on the smallest setting over a large pot. Beat in the butter a piece at a time. Bring the milk to a boil and beat it in, splash by splash, until completely absorbed. You are looking for a very soft, fine puree, not unlike baby food! Check the seasonings, and serve.

POTATO PUREE - PURé

Steps:

• Choose potatoes more or less of the same size and not too big.
• Boil the unpeeled potatoes in salt water for about 40 minutes. Of course, the cooking time depends on their size. To be sure, you can always check the right cooking time, pricking them with a fork.
• It is hard, but peel the potatos while they are still hot.
• Now cut the potatos to uniform cubes, mash them with a potatos masher or elettronic mixer.
• Put the mashed potatos in a saucepan in a low heat, add cubed butter and hot milk a little at a time, always stirring with a wooden spoon, being careful do not let form lumps.
• Our puree should be creamy and smooth, but not watery: pay attention to not add too much milk then.
• Add salt to taste, a pinch of ground nutmeg, black pepper (if you like).
• For tastier Potato puree add 2-3 tbps of grated parmisan.
• Stir all ingredients together again, then remove it from heat, and that's it!
• Your Potato Puree is done: eat it immediately!

REALLY CREAMY POTATO PURéE

Steps:

• Preheat the oven to 400 degrees F.
• On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
• Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
• Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.

SWEET POTATO PUREE

Steps:

• Heat oven to 350 degrees.
• Peel and mash sweet potatoes. (I use a food mill for this.).
• In a large bowl, combine potatoes with butter, cream, eggs, cinnamon, vanilla, salt and 1/2 cup pecans, mixing until well blended.
• Pour mixture into a buttered 2 1/2 quart casserole; top with remaining pecans.
• Bake 30 minutes.
• Note: Puree may be made a day ahead and refrigerated. Be sure to bring to room temperature before baking.
• Additional note: To bake the sweet potatoes, pierce each potato 2-3 times with a paring knife, place directly on oven rack and bake at 350 degrees until done, about 50-60 minutes for large potatoes. Place a baking sheet on lower rack to catch drips. Allow to cool before handling. While the oven is on, toast the pecans. Spread out on a shallow pan and bake for about 10 minutes.

POTATO PURéE

Steps:

• Prepare the vegetables: Have ready a medium-size saucepan of boiling salted water. Add the potatoes and cook until barely tender, 12 to 15 minutes. Lift out, letting them drain well, and peel. Set aside. Add the diced carrots to the water and cook just until crisp-tender, about 4 minutes. Scoop out with a strainer or slotted spoon, letting them drain well, and set aside. Add the peas and cook until barely tender, about 3 minutes; remove and drain.
• In a large bowl, mash the potatoes with a potato masher. Add the crema and beat with a wooden spoon to eliminate most of the lumps. Add the egg and mustard, continuing to beat until the mixture is smooth and fluffy.
• Preheat the oven to 350° F.
• In a medium-size skillet, melt the butter over medium-high heat until fragrant and sizzling but not browned. Add the onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the parsley, cook for 1 minute longer, and beat the mixture into the mashed potatoes. Stir in the carrots, peas, pickled onions, olives, and jalapeños. Taste for seasoning and add the pepper and optional salt. Transfer the mixture to a buttered 2-quart baking dish and bake 20 minutes. Serve at once.