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
- 2.25 kg russet potatoes, peeled
- 250 g unsalted butter, melted
- 175-225 g heavy cream
- 10 g kosher salt
Instructions
- Preheat oven to 350℉/175℃.
- In a large pot, cover the potatoes in 6 quarts of cold water, or enough to cover. Bring potatoes to a boil and then reduce the heat to medium-low and cook for 20-30 minutes until potatoes are tender.
- Drain off potatoes and transfer them to a sheet tray. Place them in a 350°F/175°C oven to dry for 10-15 minutes.
- Mash together the potatoes, butter, cream and salt in a large mixing bowl or the pot that you cooked them in. Mash together until just combined. Try not to overwork the starch.
- Press the 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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