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Something I have ALWAYS been obsessed with is French potato puree. It is silky, creamy and SO smooth.

I was always content just eating it and had developed a pretty good recipe for it myself but it wasn’t until this summer, in France, where I was reacquainted with it that I realized mine still had a ways to go! After a lot of reading and testing, I figured out that the best way to get smooth results is using a Tamis Strainer. Now, is it more work? Yes! But is it worth it? YES. The results are well worth the elbow grease.

Now, the French usually add freshly grated nutmeg which I love, but this is the classic version. Some variations to elevate this are the nutmeg addition, but also an egg yolk makes this even richer and better. Only add the egg yolk if you are planning on serving it that day though.

Recipe Tip

  • Using a Tamis strainer ensures the SMOOTHEST possible potatoes. Doesn’t mess with the starches so it doesn’t make them gummy. Totally worth it.
  • Cube the potatoes small so they are easier to pass through the strainer.
  • Always save a bit of potato water, enhances the potato taste.
  • Add the potatoes into the warm (never boiling) cream.
  • Add the cold butter little bits at a time so they get super creamy.
  • Use high quality butter and don’t skimp on it.
  • Always boil them in salted water.
  • To reheat always do it bain marie.

French Potato Puree

By Nadia Aidi
Servings: 4 people
If you are looking for a smooth, luxurious and buttery potato puree that goes with everything, you have to give this recipe a try!

Ingredients 

  • 2 lb yukon gold potatoes, peeled and small cube
  • 3/4 cup heavy cream
  • 1/3 cup potato water
  • 1 lb + 2 tbsp unsalted butter, cubed
  • 1 garlic clove
  • 1/4 cup creme fraiche
  • Chives
  • Black pepper
  • Salt

Directions 

  • Bring water to a boil, and salt heavily. Make it taste like the ocean
  • Add the cream to a pot with the garlic clove and set it on very low heat until it is warm. Turn it off and let it infuse
  • Boil the potatoes until fork tender, strain but reserve some potato water
  • Add potato water to the cream and turn heat on again, on low. Remove garlic
  • Pass the potatoes through the tamis strainer directly onto the hot cream
  • Keeping the heat on low, add the butter little bits at a time until fully incorporated. Finish with creme fraiche. Turn heat off and salt to taste
  • Top with chives, black pepper and flaky sea salt

Video

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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