Puréed potatoes are an important basic preparation. The purée can be blended with milk and butter to make whipped potatoes, with egg yolks to make duchesse potatoes or potato croquettes, or with pâte à choux to fry as pommes Lorette. Potatoes to be puréed are first cooked by boiling, steaming, or baking in the skin. In this Chef’s Tip, learn the proper method to creating a rich, silky smooth puree with professional results in your own home.