Creamy Pomme Puree - Fancy French Mashed Potatoes

Try this modern twist on pomme puree, the renowned French mashed potatoes known for their buttery richness and a light, airy texture like whipped cream. Learn all the tips and tricks you need to know to make this iconic recipe without a ton of butter.

Why this recipe works

• Smoother Texture with Potato Ricer: By pressing the cooked potatoes through the small holes in the ricer, the mashed potatoes have a uniform texture that eliminates lumps.
• Intensified Butter Flavor: One of the key flavors of this great recipe is the buttery flavor. However, the recommended amount of butter used in the original recipe is very high. To modernize this recipe, we use just enough butter to combine the potatoes and get a little buttery flavor. The buttery flavor is further enhanced by a drizzle of melted butter on top of the dish.
• Whipped Cream-Like Texture through Folding: Folding in the seasoning, cream, and butter creates a whipped cream-like texture in the mashed potatoes. Gently combining these elements with the riced potatoes ensures a velvety consistency without the risk of turning the dish into a sticky, gummy paste.

About the ratio of potato to butter

Joel Robuchon, Michelin Guide's most decorated chef, made his famous "purée de pomme" with 2 pounds of potatoes for every pound of butter. Later, Anthony Bourdain adapted Robuchon's recipe for modern audiences, tweaking the ratio to approximately 2 pounds of potatoes to 1 pound of butter.

Even with this adjustment, that is still a jaw dropping amount of butter.

This recipe is optimized so that there is just enough butter to get the perfect balance of rich buttery flavor and that sublime, silky texture. To further intensify the buttery flavor, I like to drizzle a little melted butter on top to give that explosive buttery flavor that characterizes this culinary masterpiece.

Ingredients

This recipe uses simple ingredients which are easily available from a local grocery store.

• The base of this recipe is Yukon Gold potatoes, chosen for their ability to absorb less water and their naturally buttery taste. While Yukon Gold is recommended, other potato varieties like russet potatoes or red potatoes can also be successfully used in this dish.
• We use unsalted butter so that we can control the salt in this recipe. Butter is one of the main flavors in this recipe.
• Heavy cream is introduced to elevate the creaminess of the potatoes, compensating for the reduced butter content compared to traditional French mashed potato recipes. Using a lower-fat milk, such as whole milk, may compromise some of the desired creaminess.
• Salt and pepper.

How to creamy pomme puree

Step # 1: Boil the potatoes

• Heat a large pot with cold water on medium-high heat. Add the unpeeled potatoes. Boil the potatoes until tender when pierced with a knife - about 30-40 minutes.

Step # 2: Press the potatoes through the ricer

• Drain the water from the pot. Remove the potato skins and return the peeled potatoes to the pot. Dry the potatoes for a few minutes on medium heat. Press the potatoes through ricer twice. To limit the number of dishes that I need to wash, I just make my mashed potatoes directly in the pot. You can also make them in a mixing bowl if you prefer.

Step # 3: Make the mashed potatoes

• Sprinkle the cubes of butter over the potatoes. Add salt and pepper. Cover the butter slices with the hot potato so that it melts. Add the heavy cream. Gently fold the potatoes with a wooden spoon or spatula until just combined. Do not overmix. Taste and adjust for seasoning. Garnish with melted butter and serve immediately.

Tips

• Stir the peeled potatoes over heat. This process effectively removes excess moisture by transforming it into steam, resulting in an intensified potato flavor and a creamy texture.
• Gently fold the butter, cream, salt, and freshly ground pepper into the potatoes. Avoid overmixing, as excessive mixing releases starch, potentially turning the fluffy mashed potatoes into an undesirable sticky paste. Refrain from using a stand mixer, electric beater, or food processor.
• Drizzle the mashed potatoes with a little melted butter to maximize flavor. This final touch adds an extra layer of richness and indulgence to the dish.

Nutrition

A typical serving of this pommes puree recipe has about 126 calories, 2 grams of protein, 8.4 grams of fat, and 13.2 grams of carbohydrates.

This mashed potato recipe yields approximately twelve servings. The nutritional information is intended as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

How to store and reheat pomme puree

Mashed potatoes are a wonderful choice as a make ahead side dish because you can easily reheat it without losing that delicious texture. They also make fantastic leftovers.

Refrigerator. Cooled mashed potatoes can be stored in an airtight container for up to 4 days in the refrigerator. To reheat:

• Microwave: Place the mashed potatoes into a bowl and heat until warm, stirring every 2 minutes for even warming.
• Stovetop: Place the potato puree in a small saucepan and heat on medium-low heat. Add a little bit of butter, milk or cream and mix. Stir every 1-2 minutes, for approximately 8-10 minutes or until heated through.
• Oven: Transfer the potatoes to an oven-proof dish, cover with aluminum foil, and heat at 350°F for 25-30 minutes until thoroughly hot.

Freezer. Stored in an airtight container, pomme puree can last in the freezer for about a month. To thaw, place the frozen mashed potatoes in the refrigerator overnight.

What to serve with pomme purée

Below are some amazing recipes for main dishes that pair wonderfully with the buttery texture of pomme puree:

• A juicy Ribeye Steak with our Mushroom Sauce.
• Chicken Manchurian - crispy chicken in a sweet, savory spicy sauce.
• Japanese Hibachi Shrimp soaked in our Benihana Garlic Butter.
• Moist and juicy Baked Bratwurst.
• Fork tender Pot Roast with a finger-licking, velvety sauce.
• Steamed Chilean Sea Bass with lemon butter sauce.
• Butter Chicken with creamy tomato-based curry sauce.
• Braised Beef with miso and dashi.

Variations

You can easily vary this recipe by adding different ingredients to the mashed potatoes or garnish. Below are my favorites:

• Garlic Mashed Potatoes. Roast a head of garlic in the oven. Remove the roasted garlic cloves and press through the ricer with the mashed potatoes. You can also just add a tablespoon of granulated garlic to the mashed potatoes.
• Parmesan Mashed Potatoes. Mix a tablespoon or more of freshly grated parmesan cheese to the mashed potatoes.
• Truffle Oil Potatoes. Drizzle some truffle oil on top of the potatoes instead of the melted butter. I do mix the mashed potatoes with truffle oil as I find that the flavor can be overwhelming.

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