A friend made an objection when I defined a puree as a «velouté.« She suggested it sounded like baby food even when I prefaced it as “ersatz“.
Nonetheless, I continue to find the texture of potatoes with milk and lots of butter after a trip through my blender pleasing. And pleasantly haute.
These soft mashed potatoes are so much less labor intensive than the real dish.
Yet I am still reminded of the feel and silken tastes of a velouté.
Pureeing has made an enormous difference in Burt’s diet.
I am gratified to see him happily eat his meals.
this is our life 