Pomme Puree - super fancy, but actually really easy - restaurant quality mashed potatoes in your own kitchen!
This French inspired pomme puree recipe is rich and decadent with lots of butter and uses cream in place of the usual milk.
Here at Chef Not Required, potatoes are a favourite food and this dish is no exception.
I have gone a bit outside the traditional box and have included a little freshly grated parmesan cheese - almost like seasoning. This adds a gorgeous savory flavour to the finished potato puree.
Table of Contents
Why you will love pomme puree
- It's fancy but easy.
- Luxurious mash with a rich, buttery taste.
- Potatoes are always good!
What you need to make pomme puree
- mashing potatoes - I used sebago
- unsalted butter
- pure cream - 35% milk fat with no thickeners
- fresh parmesan cheese
- salt
*Please see the recipe card below for exact quantities and detailed instructions
How to make pomme puree
- Cook potatoes until tender.
- Drain potatoes, allow them to steam dry slightly then rice the potatoes back into the original pot.
- Add butter and a splash of the cream, mixing over low heat to melt and incorporate. Add extra cream as needed.
- Add parmesan cheese and salt to taste and serve.
Top tips
- Try to cut your potatoes into even-sized chunks so they cook evenly.
- I'm using unsalted butter so that I can adjust the seasoning myself at the end.
- For the final seasoning I like to start with half a teaspoon of salt, and then adjust from there.
- The best way to get super smooth mash is to use a potato ricer (sort of looks like a big garlic press). If you don't have one you could press the cooked potato through a fine sieve to get the same result.
- Add in the cream slowly, until you reach your desired consistency. Like adding milk to normal mashed potatoes, it's best to go a little at a time so it doesn't get too sloppy.
Pomme puree is a variation of mashed potatoes with a smooth velvety texture and high fat to potato ratio.
Variations
- Add some oven roasted garlic.
- Use a little smoked salt for a smoky potato mash.
Serving suggestions
- Just before serving, top the puree with a slice of cafe de paris compound butter and let it melt. Mmm...
- For a special occasion I love to serve this decadent side dish in little individual pots like the photo.
Other recipes you may like
Truffle Mashed Potato - rich and creamy mashed potatoes made with garlic, parmesan cheese, and flavoured with truffle oil. Truffles on a budget!
Truffle Mayonnaise - this Truffle Aioli recipe combines mayonnaise with truffle oil, garlic and lemon juice to give you luscious, creamy, truffled mayo without the truffle price tag!
Cafe De Paris Butter - a compound butter made with a combination of herbs, spices and various other savoury condiments. Great on a steak!
Roasted Garlic Butter - this garlic butter is easy to make and adds great flavour to just about anything. Oven roasted garlic is combined with butter for a rich and tasty spread.
Mustard Mashed Potatoes - rich, fluffy, creamy mashed potatoes swirled with a decadent ribbon of garlic & mustard butter.
📖 Recipe
Pomme Puree
Ingredients
- 1 kg mashing potatoes peeled and diced (I used sebago)
- 320 g unsalted butter cubed
- 200 ml pure cream (as needed) 35% milk fat with no thickeners
- 1 tablespoon grated fresh parmesan cheese
- ½ teaspoon fine salt (to taste) as needed
Instructions
- Place the potatoes in a large heavy-based pot. Cover with cold water and season with extra salt and bring to a simmer.1 kg mashing potatoes
- Simmer until potatoes are tender (but not falling apart).
- Drain potatoes, allow them to steam dry slightly then rice the potatoes (or press them through a fine sieve) and place them back into the original pot.
- Add butter and a few tablespoons of the cream to the potatoes and mix over very low heat to melt and incorporate, adding more cream as needed.320 g unsalted butter200 ml pure cream (as needed)
- Add parmesan cheese and salt to taste and serve.1 tablespoon grated fresh parmesan cheese½ teaspoon fine salt (to taste)
Notes
- Try to cut your potatoes into even-sized chunks so they cook evenly.
- I'm using unsalted butter so that I can adjust the seasoning myself at the end.
- For the final seasoning I like to start with half a teaspoon of salt, and then adjust from there.
- The best way to get super smooth mash is to use a potato ricer (sort of looks like a big garlic press). If you don't have one you could press the cooked potato through a fine sieve to get the same result.
- Add in the cream slowly, until you reach your desired consistency. Like adding milk to normal mashed potatoes, it's best to go a little at a time so it doesn't get too sloppy.
Loved this potato recipe. Easy to make too.
My pleasure Francie!