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Pomme Purée

A silky French mashed potato purée of whole Yukon Gold potatoes, butter and milk, pressed through a food mill and a strainer.

From MICHELIN Guide

potatoesside dishfrenchvegetarian
One of 2 versions of Pomme Purée
Illustration of Pomme Purée
Illustration

Ingredients

  • 1 kg smallish yukon gold potatoes
  • salt
  • 1 cup whole milk
  • 1 stick butter, well chilled, in cubes

Steps

1Boil and press the potatoes

  1. Bring a pot of water to a boil.
  2. Boil the 1 kg smallish yukon gold potatoes whole.
  3. Peel the potatoes while they are still warm.
  4. Press the potatoes through a food mill on the finest setting.

2Dry the potato fluff

  1. Dry the potato fluff over a low flame to eliminate excess moisture, so the mash is neither gluey nor loose.

3Beat in the butter

  1. Incorporate the 1 stick butter, well chilled and in cubes, into the potatoes bit by bit, stirring vigorously by hand with a wooden spoon.

4Add the milk

  1. Heat the 1 cup whole milk in a separate pan to almost boiling.
  2. Slowly add to the potato mixture using a ladle and whisk after each ladle full.
  3. Whisk briskly until the texture is smooth and meltingly soft.

5Strain and serve

  1. Press the result through a strainer using a soft spatula.

Pomme Purée: 2 versions

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  1. 1
    Robuchon Pomme Purée
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  2. 2
    Pomme PuréeThis one
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