A comforting preparation in which boiled or steamed potatoes are forced through a ricer, food mill, or sieve, or blended briefly, into a dense, velvety mass. It anchors the plate as a side dish and doubles as a natural thickener for soups and sauces when stirred in. Choice of variety and technique decides the outcome: floury potatoes riced gently turn fluffy, while vigorous blending bursts starch granules and makes the mass gluey. Enrichment with butter, milk, or cream is traditional, and the finished puree should be served hot, since it cools and stiffens quickly.