Really Creamy Potato Purée Food

CREAMY MASHED POTATOES PUREE

Steps:

• Prepare cream cheese, heavy cream, cut butter into small pieces and let it sit on the counter top for the butter and cream cheese to get to room temperature.
• Fill large bowl with water. Peel potatoes and place potatoes into the water to prevent from the potato not to brown. Wash potatoes. Cut potatoes into 4 quarters. Place potatoes back into the bowl. Wash potatoes really good again. Place cut potatoes into a large pot. Fill with water until all the potatoes are covered with water. Add 1 table spoon of salt (or to taste).
• Bring potatoes to a boil. Reduce the temperature to low. Remove all the white foam from the water. Let the potatoes lightly boil (more steaming, do not over boil potatoes so the potatoes does not fall apart). Cover the pot with a lid leaving a little opening for the steam to escape (this will also prevent from potatoes not to fall apart). Boil for about 30 min or until the knife easily sliced into potato. Drain the potatoes. Heat the heavy cream for 30 seconds in the microwave.
• Dump potatoes into a large bowl. Add softened butter into potatoes. Beat it with hand mixer on high until potatoes are mashed.
• Then add softened cream cheese and beat it again for a minute or until well mixed.
• Finally, add hot heavy cream into potatoes and beat well for 2-3 minutes until well berated and looks like puree.
• Serve right away. Enjoy!

POTATO PURéE

Steps:

• Add cubed potatoes to a medium saucepan with a big pinch of salt and enough cold water to cover. Bring to a simmer over medium-low heat and cook until very soft and almost falling apart, about 20 minutes. When potatoes are cooked, drain well. Then place them back into the hot pot (with the heat turned off) to evaporate any residual moisture, 30 seconds.
• Run potatoes through a food mill or potato ricer into a mixing bowl. Add butter and stir well to combine; then pour in the warm milk and whisk until thoroughly combined. Add salt to taste and place back into the saucepan. Over very low heat, whisk again to release extra moisture in the potatoes.
• When potatoes are smooth and creamy, but still hold their shape when folded over, transfer to serving dish. Sprinkle with chopped parsley and serve immediately.

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!