Pommes Puree

Name: Pommes Puree With Yukon Gold Potatoes
Yield: 4 servings
Ingredients: 3 pounds large Yukon gold potatoes; 2 cups heavy cream, warmed; 1 pound (4 sticks) European-style salted butter, diced and kept cold; Kosher salt; Chopped fresh chives, for garnish

Pommes puree is a French-style mashed potato side made silky with butter and cream, traditionally prepared with Yukon gold potatoes. The critical trick is serving it warm but not hot to prevent the butter from separating.

🥗Gluten-Free 🏷️Side dish 🏷️Potato 🏷️Mashed potato 🏷️Gluten free

Total

Servings

4

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From Food Network

Ingredients

3 pounds large Yukon gold potatoes
2 cups heavy cream, warmed
1 pound (4 sticks) European-style salted butter, diced and kept cold
Kosher salt
Chopped fresh chives, for garnish

5 Ingredients

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Instructions

1
Preheat the oven to 400 degrees F.
2
On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake until tender, about 45 minutes. Let cool slightly until able to be handled but still hot. Peel the potatoes.
3
Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
4
Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with the chives.

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Tips & Notes

Pro tips

Warm the heavy cream before folding in to prevent temperature shock and separation.
Keep butter diced and cold; fold it in gently off heat so it stays emulsified and doesn't break.
Rice or mill the potatoes rather than mashing to avoid developing gluten and gumminess.
Finish just before serving and hold at warm (not hot) temperature; reheat gently over a double boiler if needed.

Substitutions

Heavy cream → crème fraîche or Greek yogurt (less rich, slightly tangy)
European salted butter → high-fat cultured butter (similar body and flavor)
Kosher salt → fine sea salt (adjust ratio 1:1 by weight)

Storage & make-ahead

Refrigerate cooled pommes puree in an airtight container up to 3 days. Reheat gently in a double boiler with a splash of warm cream to restore smoothness.