Pomme purée is a French mashed potato dish made from starchy potatoes, unsalted butter, cream, and milk blended until silky and luxurious. The high ratio of butter and cream sets it apart from standard mashed potatoes, creating an elegant side dish.
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Peel the potatoes, placing them in a pan of cold water as you do so to prevent discolouration. Quarter the potatoes, making sure the pieces are all roughly the same size so that they cook evenly
Top up with cold water if necessary and heavily season the water with salt. Bring to the boil, then turn down to a simmer and cook for 15–20 minutes, or until the potatoes are soft
Drain and leave to steam dry for a few minutes
Meanwhile, place the cream and milk in a pan and bring to a gentle simmer over a medium heat
Whilst still hot, push the potatoes through a mouli or potato ricer
Fold the cream mixture into the mash and add the butter. Bring the mash together quickly and efficiently until you have a silky smooth purée, and return to the heat if needed. Be careful not to overheat or over-mix though – you could split the cream if it gets too hot, and overworking the potato will make it gluey. Season with plenty of salt and serve immediately
Store refrigerated in an airtight container for up to 3 days. Reheat gently in a double boiler with a splash of warm milk, stirring occasionally.
ricer or food mill · double boiler
Use starchy mashing potatoes like russets or Yukon golds. Waxy potatoes will result in a gluey texture.
Yes. Prepare it up to 2 hours ahead, cover, and reheat gently over low heat or in a double boiler, stirring in a splash of warm milk if needed.
Lumps form when potatoes are overworked or when cold butter is added. Rice potatoes before mashing and ensure butter is at room temperature.
You can, but reduce added salt. Unsalted butter gives you full control over seasoning.
Use a ricer or food mill rather than a hand masher, then fold in warm butter and cream gently to avoid overdeveloping gluten.
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