Pomme Purée

Mashed potatoes, but make 'em fancy. The trick is to press the cooked potatoes through a wire mesh sieve to get the lumps out, which leaves them with a smooth, creamy texture without getting gummy. A true chef's kiss with this Pomme Purée!

Total Time

30min

5.0

5 Ratings

Author: SideChef

Servings:

Ingredients

•

14 oz

Potatoes

•

4 cups

Water

•

1/2 cup

Milk

or Cream

•

9 oz

Cold Butter , divided

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Peel Potatoes (14 oz) and cut into 1/2-inch cubes.

Fill a pot with Water (4 cups) and bring to a boil. When it comes to a boil, heavily salt the water and add the potatoes. Cook until soft.

Drain Potatoes and then press them through a fine-mesh sieve to remove any lumps. Pureeing through a sieve will help your potatoes to have a smoother consistency.

In a small saucepan on medium-low heat the Milk (1/2 cup) and add half the Butter (4.5 oz) . Once simmering and butter has melted, remove from heat.

In a medium saucepan heat the sieved potatoes over medium-low heat. Add half of the warm milk butter mixture, and fold the potatoes and milk together until combined. Add in remaining Butter (4.5 oz) and continue to stir gently. Once the butter has melted, pour in the rest of your milk and stir until just combined.

Remove Potatoes from heat and season with Salt (to taste) and Ground Black Pepper (to taste) . Top with more butter if desired. Serve hot.

Nutrition Per Serving

CALORIES

558

FAT

51.3 g

PROTEIN

4.1 g

CARBS

22.5 g