Pomme Puree

Name: Pomme Puree (French Mashed Potatoes)
Prep time: 20 min
Cook time: 24 min
Total time: 45 min
Yield: 6 servings
Cuisine: French-inspired
Ingredients: 3 pounds Yukon Gold potatoes – peeled and cut into even chunks; 1 cup unsalted butter – cold or room temperature, cubed; 1 cup heavy cream – warmed; 1 ½ teaspoons kosher salt – or to taste; 1 pinch freshly ground white pepper – optional; 2 tablespoons chopped fresh chives – optional garnish; 1 pinch flaky sea salt – for finishing

Pomme puree is a silky French mashed potato dish made with Yukon Gold potatoes, butter, and warm cream that achieves a luxurious, velvety texture. Its rich flavor and smooth consistency make it an elegant accompaniment to roasted meats and special occasion dinners.

🌍French-inspired 🏷️Pomme puree recipe

Total

45 min

Servings

6

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Cookivarecipe · by Aldrick Winters

Ingredients

3 pounds Yukon Gold potatoes – peeled and cut into even chunks

1 cup unsalted butter – cold or room temperature, cubed

1 cup heavy cream – warmed

1 ½ teaspoons kosher salt – or to taste

1 pinch freshly ground white pepper –optional

2 tablespoons chopped fresh chives – optional garnishoptional

1 pinch flaky sea salt – for finishing

7 Ingredients

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Instructions

1
Place the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil. Reduce to a simmer and cook until fork-tender, about 20–25 minutes.
2
Drain the potatoes and let them cool slightly until manageable. Peel if not already done.
3
Pass the warm potatoes through a potato ricer or food mill into a large bowl until smooth.
4
Gradually fold in the cold, cubed butter, allowing it to melt into the potatoes while maintaining a creamy texture.
5
Slowly add the warm cream, folding gently with a spatula until the puree reaches a silky, smooth consistency.
6
Season with salt and white pepper to taste, adjusting for your preferred flavor.
7
For an ultra-smooth texture, press the mixture through a fine-mesh sieve using a spatula.
8
Transfer to a serving dish, dot with additional butter, sprinkle with flaky sea salt, and garnish with chopped chives. Serve immediately.

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Tips & Notes

Pro tips

Warm the cream before folding it in — cold cream can cause the potatoes to seize and become lumpy. Heat it gently in a small saucepan while potatoes cook.
Use a food mill or ricer for the silkiest texture. Hand-mashing or over-blending can make the potatoes gluey; a ricer breaks them down evenly without overworking the starch.
Fold in butter in small cubes and in batches, allowing each addition to fully incorporate before adding more. This gradual method ensures a cohesive, velvety emulsion.
Taste and adjust salt gradually. Kosher salt can be added incrementally — it's easier to add more than to fix over-salting.

Substitutions

Heavy cream → crème fraîche or sour cream (adds tanginess; use 3/4 cup and reduce butter slightly to prevent it becoming too rich)
Unsalted butter → salted butter (reduce kosher salt to 1 teaspoon; taste before adding more)
Yukon Gold potatoes → russet potatoes (will be slightly less creamy; rinse cut potatoes to remove excess starch for better texture)

Storage & make-ahead

Store covered in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of warm cream, stirring frequently.

Equipment

food mill or ricer (strongly recommended for silky texture) · stand mixer with paddle attachment (optional alternative to ricer)

Common Questions

Why do you use Yukon Gold potatoes for pomme puree?

Yukon Gold potatoes have a naturally buttery flavor and waxy texture that creates a silkier, creamier puree than starchy varieties. They also absorb butter and cream beautifully without becoming gluey.

Can I make pomme puree ahead of time?

Yes. Make it up to 4 hours ahead and store covered in the refrigerator. Reheat gently over low heat with an extra splash of warm cream, stirring frequently to restore creaminess.

Should I peel potatoes before or after cooking?

Peel before cooking for this recipe. Cutting peeled potatoes into even chunks ensures uniform cooking and results in a smoother, more uniform texture.

What's the difference between pomme puree and regular mashed potatoes?

Pomme puree uses a higher ratio of butter and cream and often employs a food mill or ricer to achieve a finer, silkier texture. The technique and ingredients prioritize luxury and smoothness over rustic texture.

Can I use salted butter instead of unsalted?

You can, but unsalted butter gives you better control over the salt level. If using salted butter, reduce the kosher salt to 1 teaspoon and taste before adding more.