Potato Puree



  • 1 kg Queen May Potatoes or the Sebago Supreme potato
  • 200mL milk
  • Salt
  • 250g cold butter, cut into cubes
  • Extra virgin olive oil, to serve
  • Freshly cracked pepper, to serve


  1. Bring a large pot of salted water to the boil. Once boiling, place your potatoes, skin on, into the pot and cook for 25-30 minutes until tender. Drain and set aside.
  2. Carefully, peel the skin off the boiled potatoes, using a glove for extra care. Once peeled, cut the potato roughly into chunks and place into your food mill. Use the food mill to break down the potato.
  3. In a pot, on medium heat, add in the milk and the milled potatoes. Add in two pinches of salt and stir to combine.
  4. Add in the butter and stir to combine through the milk and potato. Check the seasoning and adjust to your preference.
  5. Serve with a good drizzle of extra virgin olive oil and freshly cracked pepper.

Ingredients for Potato Puree

Rosto Extra Virgin Olive Oil Mellow 750ml

$13.69 ea

Rosto Extra Virgin Olive Oil Oomph 750ml

$15.99 ea