Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Potato Puree Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 19, 2022 Print Rate It Share Share Tweet Pin Email Yield: 4 cups Looking for an upgrade to your usual mashed potatoes? Try Martha's recipe for a silky smooth potato purée. She steams russet potatoes, uses a fine-mesh sieve to strain them, and adds a mixture of brown butter and heavy cream to create a decadent potato dish everyone will love. Ingredients 3 pounds Russet potatoes, peeled and cut into 2-inch pieces 1 ½ sticks unsalted butter 4 sprigs fresh thyme 2 cloves garlic, peeled and crushed 1 ½ cups heavy cream ½ cup milk 2 teaspoons sea salt Freshly ground white pepper Directions 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. Rate it Print