Purée of Potatoes is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic garnish or accompaniment of cooked potatoes that are pureed and finished with butter, cream, meat glaze and seasonings. The full recipe is presented here and I hope you enjoy this classic British version of: Purée of Potatoes.
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This is a classic recipe for a Victorian version of Purée of Potatoes that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 114.—PUREE OF POTATOES
Bake, steam, or boil six potatoes; and when done, rub them through a wire sieve, and place the result in a stewpan with a pat of butter, half a gill of cream, a bit of glaze, a little nutmeg, pepper, and salt; stir over the fire until quite hot, and serve with cutlets, &c.
Modern Redaction
Ingredients:
6 potatoes
1 1/2 tsp butter
70ml cream
1 tsp meat glaze, as made in the economy of second stocks or broth recipe
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
Method:
Cook the potatoes until tender (either boil, steam or bake). Allow to cool slightly then press through a fine-meshed sieve to purée.
Combine the potato purée in a pan with the butter, cream and meat glaze. Season to taste then mix thoroughly to combine. Stir over a low fire until heated through and serve as a garnish or accompaniment for meat or fish dishes.
