Kim Ho-yoon's Potato Purée

Name: Kim Ho-yoon's Potato Purée
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 2 potatoes (500g); oyster mushrooms, as needed; parsley powder, as needed; 100ml milk; 250ml fresh cream; 150g butter; salt, as needed; olive oil, as needed

A luxurious potato purée made by simmering potatoes with butter and cream, then blending until smooth for a cheese-like, dense, and velvety texture.

30 min Difficulty Easy side dish

Main ingredients

potato butter milk fresh cream oyster mushroom olive oil

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potato butter milk fresh cream oyster mushroom olive oil

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Striker Chef's Perilla Oil Potato Puree Beef Bourguignon

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3 servings

Recipe

Peel the potatoes and cut them into large 3–4 chunks. Trim the base of the oyster mushrooms and set aside.
Place the cut potatoes, 150g butter, 100ml milk, and 250ml fresh cream in a pot. Heat over high heat until it comes to a gentle boil, then reduce to medium heat.
Put the oyster mushrooms in a chopper and pulse until finely minced. In a pan lightly coated with olive oil, sauté the minced mushrooms over heat until all moisture evaporates and they turn golden brown. Set aside.
Simmer the potatoes gently for about 20–25 minutes, until a chopstick can easily pierce through, allowing the flavors to meld inside the pot.
Using a hand blender, blend the potatoes in the pot at medium speed, keeping the blade slightly lifted from the bottom, until smooth. Season with 5g salt.
Spoon the thick, blended potato purée into a serving bowl. Top with the sautéed mushroom garnish and milk foam to finish.

Place large-cut potatoes, butter, milk, and fresh cream in a pot and simmer gently.
Finely mince the mushrooms and sauté in a pan until all moisture evaporates and they turn golden brown to prepare the garnish.
Blend the cooked potatoes with a hand blender until smooth, season with salt, and top with the sautéed mushrooms to finish.

Cooking tips

Cut the potatoes into large chunks rather than small pieces and simmer them thoroughly with butter and cream so the potato's natural aroma and flavor are preserved and well absorbed.
Finely mincing the mushrooms and sautéing them with minimal oil until all moisture evaporates concentrates their umami, providing a rich flavor that contrasts with the smooth purée.
You can thin the finished potato purée with chicken stock or vegetable broth and simmer it to create a luxurious potato soup.

Recommended for

Those who want to make a rich, dense, restaurant-style potato purée or mashed potatoes at home.
Those looking for a smooth-textured weaning food, patient meal, or an impressive garnish to accompany steak.

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Kim Ho-yoon's Potato Purée

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