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Robuchon Pomme Purée

A silky, buttery mashed potato puree inspired by Joël Robuchon.

From Saveur

potatopureefrenchside
One of 2 versions of Pomme Purée
Illustration of Robuchon Pomme Purée
Illustration

Ingredients

  • 2 lb yellow-fleshed potatoes, such as yukon gold, unpeeled
  • Kosher salt, to taste
  • 1/4 cup milk
  • 1 lb unsalted butter, cubed and chilled

Steps

1Boil and mash potatoes

  1. Boil 2 lb yellow-fleshed potatoes, unpeeled, in an 8-qt. pot of salted water until tender, about 25 minutes.
  2. Drain the potatoes and set aside to let cool slightly.
  3. Peel the potatoes and pass them through a food mill into a 4-qt. saucepan set over medium-low heat.
  4. Turn the potatoes frequently with a rubber spatula until they take on a drier, fluffier consistency, 2–3 minutes.
  5. Reduce heat to low.

2Heat the milk

  1. Bring 1/4 cup milk to a boil in a 1-qt. saucepan; remove from heat, cover, and set aside.

3Finish the puree

  1. Working in batches, vigorously stir in 1 lb unsalted butter until the mixture is creamy.
  2. Whisk in the warmed milk.
  3. Season the potatoes with Kosher salt to taste.
  4. Transfer the potatoes to a warm serving bowl.

Pomme Purée: 2 versions

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    Robuchon Pomme PuréeThis one
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    Pomme Purée
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