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Potato Puree with Walnut Oil

  • servings: 8




  • 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

Cook's Note

Puree can be made up to 1 hour ahead; transfer to a heatproof bowl, cover, and set over a pan of barely simmering water.


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Just before serving, beat potato mixture with a whisk until fluffy, 3 to 5 minutes. Season with salt to taste.

Martha Stewart Living, November 2007

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