French · Side · Easy
Pommes Puree
The silkiest mashed potatoes on earth: Yukon Golds whipped with an indecent amount of butter and warm milk.
The whole recipe in 60 seconds
Pommes Puree, in 5 ideas
- Starting in cold water cooks the potatoes evenly from edge to center.
- A ricer or food mill gives the smoothest texture; a masher is second best.
- Cold butter emulsifies into the hot potato better than melted butter.
- White pepper keeps the puree pristine looking; black pepper leaves specks.
- Keep warm in a bowl over simmering water, never over direct heat.
What you need
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 4 cloves garlic, peeled (optional, for garlic mash)
- 1 cup butter (2 sticks), cubed and cold
- 1 cup whole milk, warmed
- 2 tsp salt, plus more for the water
- White pepper to taste
How to make it
Directions
- Cover the potatoes with cold salted water. Bring to a boil and cook 20 minutes until completely tender.
- Drain and return to the hot pot for 1 minute to steam dry.
- Rice or mash the potatoes while hot; never use a food processor, which turns them gluey.
- Beat in the cold butter a few cubes at a time until fully absorbed.
- Stir in the warm milk until silky. Season with salt and white pepper and serve immediately.
Money saver. Yukon Golds have the ideal starch level for this. Russets work but need a touch more butter to match the silkiness.