In Portugal, potatoe puree is often served with meat dishes that have sauce and it´s used in fish or meat cakes. We have a tradicional dish called "Empadão" (sort of pie) that can be made either with potatoe puree or boiled rice. Today´s recipe is typical in north Portugal and it´s called "Puré à Transmontana". I tried this puree for the first time when I was still a teenager in a restaurant nearby Vila Real, in north Portugal, which I don´t remember the name.
~ 6 medium size potatoes
~ 1/2 cup of milk
~ 1 Tsp butter
~ Salt (q.b)
~ 1 pitch nutmeg
~ 2 Tsp Olive oil
~ 1 medium size onion
~ 1/2 pork spicy sausage - Chouriço
Boil the potatoes in salted water.
You can make the purée anyway you like (rub through a strainer, process in an electric blender or smash the patatoes with a fork) because it works anyway. Then, add the butter, milk and nutmeg, while it´s hot or warm it up for 2 or 3 minutes. Reserve.
Frie the sliced onions and sausage in olive oil for about 10 minutes in low temperature so the onions don´t burn.
Put the puree in a serving tray and top it with the onions and sausage sauce. Serve it with a steak, roasted meat, chicken, or any dish you find suitable. Serves 3/4 persons.