We’ve built, designed, and given our visitors access to timeless classic games. That means we’ve curated the ULTIMATE free online game experience. You’re our guest, and at Bubble Shooter we like to roll out the red of carpet. You see, we create online games for YOU in mind. After the potatoes and butter have been puree together, add the cream to the desired constancy and season to taste with salt, white pepper and a pinch of nutmeg.Welcome to Bubble Shooter! Where the goal is to have fun, play some awesome free online games-and keep beating your high score! We believe it’s the simplicity of Bubble Shooter that keeps our gamers coming back! But it’s also the high quality of our games. To emulsify your puree with a food mill add the butter at the same time as the potatoes and depending on the weight of your potatoes, you will want a 1 to 1 ratio of potato to butter.

If you are using a food mill add the cream after all of the potatoes have been milled.

If you are using a potato masher or a hand press, add the cream and 1 pound of butter halfway through mashing the potatoes. By adding cold cream to hot potatoes you run the risk of curdling the cream and ruining your dish. While the potatoes are cooling bring 1 1/2 cups of cream to a scald, which means to heat the cream to the point where the edges begin to bubble. When the potatoes are finished cooking, drain them and allow them to cool slightly. Start by taking 3 large potatoes and cut them into manageable pieces, then boil them starting in cold, salted water. To me, a good potato puree with a well cooked steak and brussels sprouts might be my favorite meal from growing up in Oklahoma. I personally choose to emulsify my potato puree with butter, but for those who choose not to consume large amounts of butter, add small amounts at a time and taste to your liking. There are many occasions to use different preparations, but one of my favorites for a rainy day is the potato puree.

A traditional potato puree is also a mashed potato, but the skins have been removed and this preparation is much heavier on the cream and butter, and is a much smoother consistency. A more rustic style of mashed potatoes has large pieces of potato still intact with the skin still on and would be lighter on the cream and butter. It is hard to find a dinner menu without a side of mashed potatoes, but the iconic dish has many differing preparations.

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