Pomme Puree
Pomme Puree is rich, decadent and velvety smooth mashed potatoes made extra luxurious with plenty of butter and cream.
Servings 6
Calories 546kcal
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 butter, 200 ml pure cream (as needed)
- Add parmesan cheese and salt to taste and serve.1 tablespoon grated fresh parmesan cheese, ½ 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.
Nutrition
Calories: 546kcal