Creamy Potato Puree
It´s winter here in South Africa, cold fronts every week and gloomy weather to boot. This is the ideal time to take extra care of your body and your mind.
Sometimes I run out of ideas for dinner, and like everyone else, I am often not in the mood to stand in the cold kitchen for an hour making dinner.
I started making sheet pan vegetables and although they are delicious and crunchy, they can sometimes get a little boring and repetitive.
So one night I decided to make some mash to go with the vegetables to make them a bit more exciting. I didn’t cook the potatoes for long enough and they were quite hard to mash!
I then took out the immersion blender and puréed them with a little milk, salt and pepper.
I came out delicious!
What a happy discovery on my part, they taste so smooth and creamy, and the best past is that they act as a dressing, or sauce if you will, to top the vegetables with, this is fantastic for me, as I am not always too enthusiastic about making a calorie-heavy cheese sauce, and I am definitely not a fan of any powder sauces that you just add milk or water to, they taste like plastic.
I have come to love this purée, I even top my vegan schnitzel or vegan burger patties with them, they are a great addition to my week night vegetables.
This recipe can also me made vegan by adding a milk alternative instead of cow´s milk.
- Immersion Blender
- 2 Potatoes
- 200 ml milk or milk alternative
- 1 tsp salt
- 1 tsp black pepper
- Bring water to the boil in a pot.
- Add salt to the water.
- Cook potatoes until soft.
- Add 200ml milk to the pot and turn off the heat.
- Add in more salt to taste and black pepper.
- Blend potatoes until smooth with the immersion blender.
- Optional: Add in garlic or chopped parsely for extra flavour.
- Serve hot.