Püree

Püree is a German term for a smooth, thick mash or purée of cooked foods. It covers both potato purée (Kartoffelpüree) and purées of vegetables or fruits prepared by mashing or blending cooked ingredients to a uniform, spoonable texture. The word derives from the French purée, meaning mashed food.

Typical preparation begins with cooking the main ingredient until tender, then mashing or pressing through a ricer or sieve. Dairy products such as milk, cream, and butter are commonly added to potatoes to achieve a creamy texture, while vegetable or fruit purées may use stock, water, or dairy substitutes to adjust consistency. Seasoning often includes salt, pepper, and nutmeg for potato purée; other purées may incorporate lemon, garlic, herbs, sugar, or spices depending on the ingredient.

Purées vary in density from thick to smooth. Besides potatoes, common purées include carrot, parsnip, pumpkin, peas, apples, or berries. They are used as side dishes, bases for sauces, components of soups, or as baby food. Vegan purées can be made without dairy by using plant-based milks or oils.

In German-speaking cuisines, Kartoffelpüree is a staple side for meat dishes and gravies; Püree as a general term also covers puréed fruits used in desserts or as fillings. The concept appears in many culinary traditions under names such as purée, purée de pommes de terre, or mashed vegetable purées.