Potatoes
Easy
Halloween puree.
30 min
Puree
Easy
Recipe of Piedmont puree
By
Diego Cortés
Piedmontese mashed potatoes are one of the classic sides on the Chilean table: floury potatoes mashed with butter and warm milk, enriched with parmesan cheese and a quick sauté of red pepper strips with garlic. The name points to Piedmont in Italy, but the Chilean version —with parmesan and pepper— is a local adaptation, and that pepper is what sets it apart from any cheesy mash.
It serves 5, comes together with one pot and one frying pan and is ready in about 45 minutes. It is the natural partner for simple mains —roast chicken, fish, a pan-seared steak— and it also takes a fried egg on top.
What to know before you start
- Floury potatoes and a ricer: they define the texture; a blender turns the mash gluey.
- Cheese off the heat: fold it in two or three times, gently.
- Firm pepper: two or three minutes in the pan is enough; any longer and it loses sweetness and colour.
- Per serving: about 280 kcal; it drops with semi-skimmed milk and less fat.
To tell it apart from its cousin, read what goes into each mash. And for more potato sides, try the lyonnaise mashed potatoes or the baked potatoes.
Prep
20 min
Cook
25 min
Servings
5
Calories
280 kcal
Ingredients
Directions
-
1
Peel the potatoes, cut them into even 3 cm cubes and put them in a pot with cold water covering them by two fingers. Add the coarse salt: if you drop the potatoes into already boiling water, they cook unevenly, raw in the middle.
-
2
Cook over medium-high heat for 15 to 20 minutes, until a knife slides through the centre of a cube with no resistance.
-
3
Drain the potatoes and leave them for a minute in the uncovered pot, steaming, so they release the trapped water and the mash does not turn watery.
-
4
Press them through a potato ricer or masher while still hot. Do not use a blender: it activates the starch and the mash turns gluey.
-
5
Warm the milk in a small pot or in the microwave until lukewarm, never boiling: cold milk makes the mash heavy.
-
6
Add the cold butter cubes to the hot mash and stir with a wooden spoon until it melts completely.
-
7
Pour in the warm milk in a thin stream, stirring constantly, until the mash is silky and lump-free.
-
8
Heat the oil and the extra tablespoon of butter in a frying pan over medium heat, sauté the garlic for 30 seconds without letting it colour and add the pepper strips.
-
9
Sauté the pepper for 2 to 3 minutes: it should stay firm, glossy and only mildly sweet, not soft. Take it off the heat.
-
10
Off the heat, fold the parmesan into the mash in two or three additions: if the cheese gets too hot it clumps and the mash turns stringy.
-
11
Fold in the sautéed pepper with its oil, season with salt, pepper and nutmeg and adjust the flavour.
-
12
Serve warm and straight away, with the meat or fish on top or on the side. For a golden crust, transfer the mash to a baking dish, sprinkle the 2 extra tablespoons of parmesan and gratinate for 5 minutes at 200 °C.
Frequently Asked Questions
How difficult is it to prepare Piedmont puree?
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
How long does it take to prepare Piedmont puree?
The preparation time is 20 minutes and the cooking time is 25 minutes.
How many people does this recipe serve?
This recipe is designed for 5 servings.
Can I substitute some ingredients?
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
How should I store this preparation?
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
