Charred potato purée with cumin

The cumin adds a Middle Eastern touch to the potato purée. The potato purée is charred for a delicious flame-grilled flavour.

Makes 1400g.

Charred potato purée with cumin

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potatoes (Frieslander)






butter, cubed




As needed:


salt and pepper

Preparation method

  • Peel and chop the potatoes.
  • Cook the potatoes in a pot of salted water until done.
  • Drain the potatoes and steam dry on low heat.
  • Push the potatoes through a strainer with a wooden spoon while they're still warm.
  • Mix the milk, butter, and cumin through the strained potatoes with a spatula to create a smooth purée.
  • Season the potato purée to taste with salt and pepper.
  • Store in a piping bag between 55°C and 60°C.
  • Pipe onto the plate in the desired shape and use a kitchen blowtorch to char the purée all-round.

Serving suggestions

  • Delicious in a composition with sea bass, tomato, and garlic.
  • A perfect match for components of lamb, aubergine, and pistachio.
  • Combines well with yoghurt, saffron, and chickpeas.

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