Potato puree

Use floury potatoes, cut them into even chunks and simmer for 15–20 minutes, until a knife slips in easily. Drain well, let them steam-dry briefly, then push them through a potato ricer and beat in warm milk and butter; avoid a blender, which can make the purée sticky.

Choose floury potatoes, which break down easily and give a soft, fluffy purée. Waxy potatoes tend to stay firm and can make it harder to get a smooth result.

Yes. Cool it promptly, cover and refrigerate for up to two days, then reheat gently in a saucepan, stirring often and loosening it with a little warm milk if needed. Reheat until steaming hot throughout.

Yes, though it may separate or turn grainy as it thaws. Freeze it in sealed portions, thaw it in the fridge, then warm it slowly while stirring in a splash of milk until smooth.

Serve it with sausages and onion gravy, roast meat or a vegetable stew. It also makes a classic topping for cottage pie or shepherd’s pie; spread it over the filling and bake until golden.

Not directly in recipes that rely on the powder to absorb liquid, such as some doughs or quick thickening mixtures: fresh purée contains much more moisture. For a topping or side dish, use the fresh purée as it is.

The names are often used for much the same dish, but potato purée usually suggests a smoother finish, often made by pressing the potatoes through a ricer. Mashed potatoes can be more rustic, with a little texture left in.