Potato Puree
Potato Puree, or Pomme Puree as the French call it, is the classiest way to eat potatoes. In this recipe I’ll show you how to get the creamiest, silkiest potato puree of your life. The only regret you will have is that you did not make more.
Ingredients
- 5 lb russet potatoes, 2.25kg , peeled
- 250 g butter, melted, 2 sticks
- 175-225 g heavy cream, 3/4-1 cup
- 10 g salt, 2t
Instructions
- Boil peeled potatoes in 6 quarts of water then reduce heat tor med-low for 20-30 min until tender.
- Drain and transfer to a 350°F/175C oven to dry for 10-15 min.
- Mash the dried potatoes with butter & salt until smooth.
- Add heavy cream and mix.
- Press mashed potatoes through a fine mesh strainer for a silky purée. I typically use a small ladle to push them through.
- Adjust with more cream and salt if needed, ensuring potatoes remain slightly loose.
Notes
Equipment:
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