To get a truly creamy harissa, there is a specific rule to follow.


    Without knowing it, you may be missing out on the perfect homemade puree by skipping the steps to prepare it. Here’s how you should go about making a really creamy mash…

    The perfect puree is as smooth and creamy as can be, with that irresistible little taste of butter. Unfortunately, when preparing puree from potatoes a house, I put a lot of butter (almost like potatoes), the mash will never be as smooth as you want it to be. So she adds MilkBut this time the harissa sinks and becomes very liquid… However – with all due respect to fans of the recipe Joel Robuchon – There is a very simple way to prepare creamy harissa Without emptying your plate of butter!

    A common mistake when preparing harissa at home

    Mostly Mash recipes From homemade potatoes, it is recommended to cook potatoes Start in a bowl of cold waterThen drain it carefully and mash it with a fork or potato masher. So far, nothing unusual. At this stage of the recipe, add the milk first and finish with the butter. And here’s your mistake: By mixing all these fatty substances together, you saturate the puree and It does not absorb it properly !

    In what order should you combine the ingredients?

    here The order you should follow For a really creamy mash:

    • Boil potatoes in a pot of cold salted water and leave until boiling. Leave it for 20-25 minutes of cooking without boiling.
    • Drain, peel and mash the potatoes.
    • Return the mash to the pot Pour the melted butter over it.
    • Once the butter is incorporated, finish with the hot milk.

    By incorporating the butter first, Mashed absorbs it better And there’s no risk of drowning in the milk, because it’s already full of butter! Your puree will be as smooth as desired, with that irresistible little taste. ghee Which takes us right back to childhood. Good taste.