Chef Johann Lafer shares secret recipe for velvety potato puree

Austrian chef and television presenter Johann Lafer has shared his specific technique for preparing smooth and flavorful potato puree. According to details published in Bunte magazine, Lafer’s method involves adding liquid heavy cream (Schlagsahne) in addition to milk to achieve a velvety texture and a more rounded mouthfeel.

To prevent the puree from becoming heavy or elastic, Lafer utilizes a precise process: steaming the potatoes for 15 to 20 minutes rather than boiling them in water, using a potato press, and adding cold butter at the final stage. For a recipe using 600g of starchy potatoes, he recommends mixing 100ml of milk with 150ml of heavy cream, seasoned with salt, white pepper, and nutmeg, which is then poured hot over the mashed potatoes.