Pomme Puree
Pomme puree (called "fancy mashed potatoes" in our house) is as creamy, buttery, and rich as it looks -- and is the best side dish under your favorite meat or fish.
Pomme puree (called "fancy mashed potatoes" in our house) is as creamy, buttery, and rich as it looks -- and is the best side dish under your favorite meat or fish.
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Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to maintain a gentle boil. Cook until potatoes are very tender and easily pierced with a fork, about 15-20 minutes.
While potatoes are cooking, heat butter, milk, salt, and garlic in a small saucepan over low heat until butter is melted and mixture is warm. Keep warm.
Drain potatoes well and let them sit for 1-2 minutes to allow excess moisture to evaporate.
Pass the hot potatoes through a ricer or food mill into a large bowl. If you don't have either, you can use a cheese grater with small holes.
Gradually fold the warm butter mixture into the riced potatoes using a wooden spoon or spatula, working gently to maintain the smooth texture.
For extra smoothness, use an immersion blender for 10-15 seconds to blend until creamy and smooth.
Taste and adjust seasoning with additional salt if needed. Serve immediately.
