The potato velouté is one of those dishes that can be used in many recipes. Alone as a creamy main dish or to accompany another recipe like grilled octopus.
Making a good potato velouté is quite easy, but there are a couple of mistakes to avoid to not ruin the final result.
If you like velouté soups, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Very economical
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 177.81 (Kcal)
- Carbohydrates 35.82 (g) of which sugars 1.67 (g)
- Proteins 4.26 (g)
- Fat 2.53 (g) of which saturated 0.39 (g)of which unsaturated 0.10 (g)
- Fibers 4.26 (g)
- Sodium 14.83 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 14 oz potatoes
- 4 cups water
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- 1 sprig rosemary
Tools
- 1 Knife
- 1 Cutting board
- 1 Potato peeler
- 1 Blender
Procedure
The steps to follow to make a delicious potato velouté are simple, in a few minutes you’ll have a tasty and delicious dish ready to serve.
First, peel the potatoes using the potato peeler. When the potatoes are peeled, cut them into even cubes.
Remember that the smaller the cubes, the less time they will take to cook.
Place a pan on medium heat. When the pan is hot, add a drizzle of extra virgin olive oil with a crushed garlic clove.
When the oil is hot, add the rosemary sprig so it releases flavor into the oil.
Now that the oil is flavored, remove the rosemary and garlic, add the water, and cook over medium heat for 15-20 minutes. To ensure the potatoes are cooked, pierce them with a fork. If it goes in without resistance, they’re ready.
When cooked, remove the potatoes from the water, add a couple of tablespoons of broth, and blend carefully. Blended potatoes tend to be very starchy, almost gluey, avoid absorbing too much air and add water for a soft and velvety result.
For a lighter flavor, you can also add half a cup of cream.
Taste the potato velouté, adjust salt, and serve hot.
Your potato velouté is ready!
Plating Tips:
Now that the potato velouté is ready, finish it with a drizzle of extra virgin olive oil and a grind of fresh pepper. If you like the taste, you can add some fresh chili slices to give a spicy note to the velouté.
You can complete the dish by following my homemade garlic croutons recipe.
Wine Pairing for Potato Velouté
The potato velouté pairs well with a still white wine with a mineral taste. For example, you can serve this recipe with an Arcole Pinot Bianco DOC or a Bianco Capena DOC.
