Name: Pomme Puree
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

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.

Pomme Puree

Ingredients

7 Ingredients

Instructions

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