French-Style Mashed Potatoes (Pommes Purée) | CookOS

French-Style Mashed Potatoes (Pommes Purée)

Name: French-Style Mashed Potatoes (Pommes Purée)
Total time: 1 h
Yield: 4 servings
Cuisine: FrenchEurope
Ingredients: 2 pounds Yukon Gold potatoes , peeled and cut into 1-inch pieces; 20 tablespoons (2 1/2 sticks) unsalted butter; 1 1/3 cups whole milk; Salt and white pepper

Pommes purée is a French-style mashed potato dish that achieves a silky, luxurious texture through generous butter and milk. This streamlined method delivers restaurant-quality results without the traditional fussiness.

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French-Style Mashed Potatoes (Pommes Purée)

Total

Servings

Difficulty

Medium

Est. Cost

$11–$18

Recipe Source

View original recipe

From Americastestkitchen

Ingredients

2 pounds Yukon Gold potatoes , peeled and cut into 1-inch pieces
20 tablespoons (2 1/2 sticks) unsalted butter
1 1/3 cups whole milk
Salt and white pepper

4 Ingredients

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Instructions

1
Place potatoes in fine-mesh strainer and rinse under cold running water until water runs clear. Set aside to drain.
2
Heat butter, milk, and 1 teaspoon salt in large saucepan over low heat until butter has melted. Add potatoes, increase heat to medium-low, and cook until liquid just starts to boil. Reduce heat to low, partially cover, and gently simmer until paring knife can be slipped into and out of centers of potatoes with no resistance, 30 to 40 minutes, stirring every 10 minutes.
3
Drain potatoes in fine-mesh strainer set over large bowl, reserving cooking liquid. Wipe out saucepan. Return cooking liquid to saucepan and place saucepan over low heat.
4
Set food mill fitted with finest disk over saucepan. Working in batches, transfer potatoes to hopper and process. Using whisk, recombine potatoes and cooking liquid until smooth, 10 to 15 seconds (potatoes should almost be pourable). Season with salt and pepper to taste, and serve immediately.

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Tips & Notes

Pro tips

Use a ricer or food mill instead of a masher for the silkiest texture; if using a masher, work the potatoes while still steaming hot to avoid overdeveloping gluten and creating gluey results.
Warm the milk and butter before folding into potatoes to prevent temperature shock and maintain the creamy consistency.
Season progressively with salt and white pepper at the end; white pepper keeps the dish visually pristine without dark specks.
Avoid using a food processor, which overworks the potatoes and creates a gluey, broken texture unsuitable for pommes purée.

Substitutions

Unsalted butter → clarified butter or ghee (delivers richer flavor and silkier texture)
Whole milk → heavy cream or half-and-half (intensifies richness; reduce quantity slightly)
Yukon Gold potatoes → russet potatoes (starchier; may require slightly less liquid)

Storage & make-ahead

Store covered in the refrigerator for up to 2 days; reheat gently over low heat or in a double boiler with additional warm milk to restore the creamy texture.

Equipment

ricer or food mill (strongly recommended for best texture) · stand mixer with paddle attachment (optional, for large batches)

Common Questions

What makes pommes purée different from regular mashed potatoes?

Pommes purée uses a higher ratio of butter and milk, plus careful technique, to create an exceptionally smooth, creamy texture that's more refined than standard mashed potatoes.

Why use Yukon Gold potatoes?

Yukon Gold potatoes have naturally buttery flavor and creamy texture when cooked, making them ideal for pommes purée and reducing the need for extra enrichment.

Can I make pommes purée ahead of time?

Yes, pommes purée can be made up to 2 days ahead and stored covered in the refrigerator. Reheat gently in a double boiler or low oven with a splash of warm milk to restore silkiness.

How do I avoid lumpy mashed potatoes?

Cut potatoes into uniform 1-inch pieces so they cook evenly, and rice or mash them thoroughly while warm. Fold in butter and milk gently to maintain smoothness.

Can I use salted butter instead of unsalted?

You can, but unsalted butter allows you to control the salt level precisely, which is important for achieving the delicate seasoning of authentic pommes purée.