Potato And Cheese Purée Recipes

BROCCOLI PUREE

Steps:

• Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
• Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.
• Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.

POTATO-AND-CHEESE PURéE

Steps:

• Cover potatoes with salted water > by 2 inches in a 4- to 5-quart heavy pot and simmer until very tender, about 40 minutes. Drain in a colander.
• Mince garlic and mash to a paste with 1 teaspoon salt using side of a large heavy knife.
• When potatoes are cool enough to handle when held in a kitchen towel, peel and force through ricer into cleaned saucepan. Add butter, garlic paste, and milk and cook over moderately low heat, stirring vigorously with a wooden spoon, until fluffy and heated through, about 2 minutes. Add cheese and pepper and cook, stirring vigorously with a heatproof rubber spatula or wooden spoon, until cheese is melted, smooth, and almost taffylike, about 10 minutes.
• Preheat broiler. Butter baking dish. (If using 6 individual gratin dishes, butter and put on a baking sheet.)
• Transfer potato mixture to baking dish, smoothing top.
• Beat cream in a bowl with an electric mixer until it holds soft peaks, then beat in horseradish and remaining 1/4 teaspoon salt. Spread horseradish cream over potato mixture and broil 4 to 5 inches from heat, rotating gratin if it isn't browning evenly, until golden, 1 to 2 minutes.

REALLY CREAMY POTATO PURéE

Steps:

• Preheat the oven to 400 degrees F.
• On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
• Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
• Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.