Potato Puree with Fresh Oregano

Mmmm, potatoes.  Now’s the time to select from a wonderful variety at your local farmer’s market!  Serves 4

4 medium potatoes, peeled and cut into uniform chunks

2 tbsp (30 ml) butter

¼ cup (65 ml) milk or half and half cream (or less… or more…)

Kosher salt and freshly ground pepper, to taste

3 tbsp (45 ml) fresh oregano, chopped

  • Place the potatoes in a pot with just enough cold water to cover completely.  Add a generous “pinch” of salt (like, a tablespoon), cover and bring to a boil.
  • Lower heat to very low and cook for 20 minutes, leaving the lid askew.
  • In a small saucepan over low heat or in the microwave, heat the cream (or milk) and butter until the butter has melted.
  • Drain the potatoes and return to very low heat.  Allow a few moments for water evaporation.  Add the cream and butter mixture, a little at a time, while mashing with a masher, until the desired consistency is reached.
  • Stir in the salt and pepper and the oregano (or another herb of choice!).


I don’t necessarily peel my potatoes; it depends on the look and texture you’re doing for.  In this case, they’ll look more “refined”, but usually, I prefer a more rustic presentation.  And besides, a good amount of the potato’s nutritional value comes from the skin and just below it!!


~ One of Seven


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