Potato Puree with Walnut Oil
- Servings: 8
Source: Martha Stewart Living, November 2007
- 2 pounds russet potatoes (3 or 4 potatoes), peeled and cut into 2-inch pieces
- Coarse salt
- 3/4 cup whole milk
- 1 tablespoon unsalted butter, room temperature
- 3 tablespoons plus 1 teaspoon walnut oil
- Freshly ground white pepper, to taste
Place potatoes in a large pot, and add enough cold water to cover by 2 inches. Add 1 teaspoon salt. Bring to a boil, and cook until tender, about 10 minutes. Drain, and pass hot potatoes through a ricer or a food mill into a large bowl. Cover to keep warm.
Combine milk, butter, and 1 tablespoon salt in a saucepan over medium heat, and cook until steaming but not bubbling. Add hot-milk mixture to potatoes, and stir until smooth. Stir in oil. Season with pepper.
Just before serving, beat potato mixture with a whisk until fluffy, 3 to 5 minutes. Season with salt to taste.