Pomme Purée
Indulge in creamy, smooth Pomme Purée with this simple recipe. Perfectly mashed potatoes are blended with butter and cream for a rich and velvety side dish that complements any meal.
Ingredients
- 4 pounds Mashing Potatoes, washed
- 1 1/3 cup heavy cream, warmed
- 1 lb. unsalted butter, diced (European Butter preferred)
- Salt to taste
Directions
Servings: 8 12-oz portions
Source: Culinary Vegetable Institute at The Chef’s Garden
- In a large pot, submerge the potatoes in heavily salted water. Bring to a boil over high heat, then reduce the heat to medium and simmer until fork tender, about 20 minutes.
- Drain the potatoes and cut them in half. With the skin on, press them through a wire tammis or very fine sieve with a bowl scraper. (Alternately, you can use a potato ricer.) Return to the pot.
- Cook the potatoes over low heat, stirring, with a rubber spatula to let some of the excess water evaporate.
- Gradually add the milk, stirring to incorporate. Increase the heat to medium and mount the butter, one cube at a time, allow it to partially melt before adding the next cube.
- Season the potatoes somewhat aggressively.
- Serve, keep warm, or chill and store the potatoes for later use.
Make Ahead:
This mash can be made ahead of time and stored under refrigeration after cooling. They are best reheated in a microwave before using a whisk to bring them back together. If needed, add a splash of dairy after reheating to loosen them slightly.
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