Potato Purée

Potato Purée

2 servings
Preparation 10 min
Cooking 25 min

250 calories per serving 


2 potatoes, Russet or Idaho type, or Yukon Gold (yellow)   500 g
1 tbsp butter, unsalted   14 g
1/3 cup milk, partly skimmed, 2%   85 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A food mill or a potato ricer will be very useful to purée the potatoes. A food processor cannot give the proper texture.


  1. Prepare the potatoes, leaving the skin on. Boil or steam until very tender, about 20 -25 min. Drain well and peel.
  2. Meanwhile, in a microwave-safe bowl, pour in the milk with butter and microwave on medium-high for a couple tens of seconds until hot.
  3. Pass the potatoes through a food mill, then put the purée back into the pot used to cook the potatoes. Pour in the butter-milk mixture. Add more or less milk depending on how creamy you like your purée. Season with salt and pepper to taste, then blend well using a spatula.
  4. Reheat and serve warm.

Nutrition Facts Table

Nutrition Facts

per 1 serving (240g)


% DV*

* DV = Daily Value




7 g

10 %

Saturated 4 g
+ Trans 0.3 g

23 %


20 mg


40 mg

2 %


42 g

14 %


4 g

17 %


4 g


6 g

Vitamin A

8 %

Vitamin C

30 %


8 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: 0 serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
Low :
Source of :
Calcium, Copper, Iron, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Vitamin K, Zinc
Good source of :
Fibre, Folacin, Magnesium, Manganese, Niacin, Phosphorus, Vitamin C
Excellent source of :
Potassium, Vitamin B6

More info

This recipe is in the following categories: Potato | Side dishes | Halal | High Fibre | Kosher | Low Sodium | Vegetarian

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