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Potato Puree

Martha's recipe was inspired by a potato puree from the restaurant Eleven Madison Park.

  • Yield: Makes 4 cups
Potato Puree

Source: Martha Stewart's Cooking School


  • 3 pounds Russet potatoes, peeled and cut into 2-inch pieces
  • 1 1/2 sticks unsalted butter
  • 4 sprigs fresh thyme
  • 2 cloves garlic, peeled and crushed
  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 2 teaspoons sea salt
  • Freshly ground white pepper


  1. 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.

  2. Add potatoes to steamer basket and steam until tender when pierced with a knife, 25 to 30 minutes.

  3. 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.

  4. 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.

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