Pomme puree is a classic French potato dish that elevates mashed potatoes into a silky, buttery indulgence. Made with Yukon gold potatoes, heavy cream, and generous amounts of unsalted butter, it delivers a velvety texture and rich flavor that surpasses any ordinary mashed potato.
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Bring water to a boil, and salt heavily. Make it taste like the ocean.
Peel and cube your potatoes into even, small cubes.
Add the cream to a pot with the garlic clove, white pepper and set it on very low heat until it is warm. Turn it off and let it infuse.
Boil the potatoes until fork tender, about 10-15 minutes, strain but reserve some potato water.
Add potato water to the cream and turn heat on again, on low. Remove garlic.
Pass the potatoes through the tamis strainer directly onto the hot cream
Keeping the heat on low, add the nutmeg and then the butter, little bits at a time until fully incorporated. Finish with creme fraiche. Turn heat off and salt to taste
Top with chives, black pepper and flaky sea salt and this is it!
Store covered in the refrigerator for up to 2 days; reheat gently over a double boiler or in the oven with a splash of warm cream.
potato ricer (essential for silky texture)
Pomme puree uses a higher ratio of butter and cream, and often includes crème fraîche, creating a smoother, more luxurious texture. The potatoes are also typically pressed through a ricer or fine sieve rather than mashed, yielding a silkier consistency.
Yes, pomme puree can be made up to 2 hours ahead and held warm in a double boiler over gentle heat. Reheat gently with a splash of warm cream or potato water to restore its velvety texture.
Yukon gold potatoes have a naturally buttery flavor and waxy texture that creates a creamier puree without becoming gluey. They also hold their shape well during cooking.
Cut potatoes into uniform small cubes so they cook evenly, pass them through a ricer while still warm, and ensure all ingredients are warm before combining to avoid seizing the butter.
Unsalted butter is recommended so you can control the salt level precisely. If using salted, reduce additional seasoning and taste as you go.
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