Pomme Puree is a French classic of buttery, cream-enriched mashed potatoes beaten to silky smoothness. The secret is using quality butter and cream in high proportion to potatoes for luxurious texture.
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Place the potatoes in a large heavy-based pot. Cover with cold water and season with extra salt and bring to a simmer.
Simmer until potatoes are tender (but not falling apart).
Drain potatoes, allow them to steam dry slightly then rice the potatoes (or press them through a fine sieve) and place them back into the original pot.
Add butter and a few tablespoons of the cream to the potatoes and mix over very low heat to melt and incorporate, adding more cream as needed.
Add parmesan cheese and salt to taste and serve.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat or in a double boiler, whisking in extra warm cream to restore smoothness.
ricer or food mill (recommended) · fine sieve (optional, for ultra-smooth texture)
Use starchy mashing potatoes like Sebago or Russet. Avoid waxy potatoes (red or fingerling) as they won't break down smoothly.
Overmixing develops starch and creates a gummy texture. Mix gently by hand or use a ricer, and avoid food processors or overbeating.
Yes. Make it up to 4 hours ahead, keep it warm in a double boiler, or reheat gently over low heat with extra cream before serving.
Use heavy cream (35% fat minimum) or crème fraîche. Avoid low-fat or thickened creams, which alter texture.
The 1 tbsp is optional and adds subtle umami. Omit it if you prefer pure butter-and-cream flavor.
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