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Vanilla pomme purée
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1kg floury potatoes (Maris Piper or King Edwards for example)
3 bay leaves
1 vanilla pod, split lengthways
1 tbsp whole black peppercorns
150g unsalted butter, cut into cubes
100ml whole milk
Cut unpeeled potatoes in half and place into a large saucepan of water along with the bay leaves, the vanilla pod and the pepercorns along with a pinch of salt. Make sure there is enough water to fully cover the potatoes.
Brng the water to the boil and cook the potatoes till they're soft - this takes about 10-15 minutes from when the water starts to boil. Drain the potatoes thoroughly and, when they're cool enough to handle, peel.
If you have a potato ricer, pass the potatoes through it into a large bowl while still hot. Then stir in butter and the milk, season to taste then serve. If you do not have a ricer, mash using a potato masher with the milk, butter and seasoning.
Typical values per serving:
This recipe was first published in December 2011.