Pomme Puree (The Best Homemade Mashed Potatoes)

Name: Pomme Puree (Creamy Mashed Potatoes)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds Yukon Gold potatoes (about 3 large potatoes), peeled and cut into 2-inch chunks; 2 large garlic cloves, peeled (optional); Salt; 4 tablespoons unsalted butter, cut into small pieces, plus more to taste; 1 -2 cups whole milk, plus more to taste

Pomme puree is an ultra-silky, buttery mashed potato side made with Yukon Gold potatoes and a potato ricer—no heavy cream required. The ricer technique creates an exceptionally smooth texture that rivals restaurant results.

🌍American 🏷️Best mashed potatoes recipe 🏷️Creamy mashed potatoes 🏷️Homemade mashed potatoes

Pomme Puree (The Best Homemade Mashed Potatoes)

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From Fromscratchfast · by Nicki Sizemore

Ingredients

2 pounds Yukon Gold potatoes (about 3 large potatoes), peeled and cut into 2-inch chunks
2 large garlic cloves, peeled (optional)optional
Salt
4 tablespoons unsalted butter, cut into small pieces, plus more to taste
1 -2 cups whole milk, plus more to taste

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Instructions

1
Put the potatoes and garlic (if using) in a medium saucepan and cover by 1 inch with cold water. Season generously with salt. Bring to a boil. Cook at a gentle boil until the potatoes are very tender when poked with a fork, about 10-15 minutes.
2
Drain the potatoes, shaking out any excess water. Immediately pass the potatoes and garlic through a ricer (in batches) back into the saucepan.
3
Add the butter, and stir until mostly melted. Stir in 1 cup of milk. If desired, add more milk until you reach the thickness you like. Season with salt to taste (be generous—it makes all the difference!). Put the saucepan back over medium heat and cook until warmed through.
4
Transfer the pomme puree to a serving bowl or to plates. If you’d like, top with another pat of butter. Serve warm.

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Tips & Notes

Pro tips

Cut potatoes into uniform 2-inch chunks so they cook evenly and finish at the same time.
Use a potato ricer and push potatoes through while warm for the silkiest texture; work in batches to avoid compacting.
Warm the milk before stirring it in—cold liquid will cool the potatoes and require more mixing, risking a gluey result.
Season generously with salt during cooking and taste at the end; butter and milk soften flavors, so potatoes need adequate seasoning.

Substitutions

Yukon Gold potatoes → russet potatoes (will be slightly less buttery but still creamy)
Unsalted butter → salted butter (reduce added salt accordingly)
Whole milk → half-and-half (richer) or low-fat milk (lighter)
Garlic cloves → fresh thyme sprigs or roasted garlic (omit if preferred)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of milk, stirring often.

Equipment

potato ricer

Common Questions

Why use a potato ricer instead of a mixer?

A potato ricer creates a smooth, light texture without overworking the potatoes. Overmixing with an electric mixer develops gluten, making mashed potatoes gluey and dense.

Can I make pomme puree ahead of time?

Yes. Prepare the potatoes, rice them, and store in the refrigerator up to 2 days. Reheat gently on the stovetop with a splash of milk and stir in butter just before serving.