Potato Purée For a Crowd
An ultra silky restaurant-style potato purée made specifically for a crowd. This recipe uses 10 pounds potatoes, plenty of butter and cream, and a slow-cooker holding method that makes it perfect for holiday cooking.
Ingredients
- 10 lb Russet potatoes, peeled and large diced
- 450 g unsalted butter
- 350 g heavy cream
- 15 g salt
- 75 g unsalted butter, (for finishing if needed)
Instructions
- Add peeled and diced potatoes to a large pot and cover with water. Bring to a boil over high heat, reduce to medium, and simmer gently for 25–30 minutes until completely tender.
- While potatoes cook, melt butter over low heat. In a separate saucepan, warm heavy cream over low heat. Do not boil.
- Drain potatoes thoroughly and return to the warm pot. Add 450 g (4 sticks worth) of the melted butter and mash with a wooden spoon to combine. Add warm cream and continue mashing and stirring until combined and mashed.
- Working in batches, press the mashed potatoes through a fine-mesh strainer using a small ladle. Keep the remaining unstrained potatoes warm as you work.
- Transfer finished purée to a slow cooker or instant pot set to warm. Taste and fold in salt. Fold in remaining butter if potatoes are dry or need more butter flavor. Taste and adjust salt if needed.
- Keep warm until it's time to serve.
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