Cold potato purée

A delicious and creamy potato crème that can be used cold as well. The lemon adds a lovely tangy flavour that perfectly matches the fish components.

Makes 500g.

Cold potato purée

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







olive oil



single cream

As needed:


lemon, juice

As needed:


lemon, zest

As needed:



Preparation method

  • Cook the potatoes in their skins until completely done in water seasoned with salt.
  • Remove the skins while the potatoes are still hot and then cut them into pieces.
  • Push the potatoes through a fine-meshed sieve.
  • Mix the purée with the olive oil and single cream.
  • Season to taste with lemon juice and zest and extra salt if needed.
  • Allow to cool.
  • Scoop into a piping bag with a smooth nozzle.

Serving suggestions

  • As a component in a composition with raw, preserved, or smoked fish.
  • As a component in a composition with smoked chicken breast, courgette, and green asparagus. 
  • As part of a savory tompouce e.g. of puff pastry, smoked salmon and peas.

Previous page