Potato Puree

• 4 medium baking potatoes, peeled and cut into quarters
• 4 tablespoons butter
• 4 tablespoons extra-virgin olive oil
• 1/2 cup milk (or more to taste)
• 1 tablespoon coarse or kosher salt, or to taste
• 1 teaspoon freshly ground white pepper, or to taste

1. Cook potatoes in boiling, salted water for 30 minutes, or until tender.
2. Drain and, using a potato masher, food mill, fork, or food processor, puree, adding all ingredients gradually.
3. If using a processor, put potatoes and all ingredients in processor bowl simultaneously and pulse machine on and off quickly, or potatoes will have a gluey-starchy consistency.
4. VARIATIONS
5. Saffron Potatoes:
6. Dissolve 1 1/2 teaspoons of saffron threads in 1 teaspoon of hot water and stir into Potato Puree.
7. Roquefort Potatoes:
8. Stir 1/2 cup of crumbled Roquefort cheese into Potato Puree.

baking potatoes, butter, extravirgin olive oil, milk, coarse, freshly ground white pepper

Taken from www.cookstr.com/recipes/potato-puree (may not work)