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Something I have ALWAYS been obsessed with is Pomme Puree Recipe. 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.
Why You’ll Love This Pomme Puree Recipe
If you are a potato fan at all, this dish will blow your mind. The sublime rich texture with the rich buttery flavor elevates it beyond any humble mashed potatoes dish you’ve ever had. Each spoonful is a velvety experience that will melt in your mouth. After you try these potatoes, there will be no going back.
How to Prepare This Pomme Puree Recipe
🚰 Prepare the Water: Bring water to a boil and salt.
🧄 Warm the Cream: Combine cream and a garlic clove in a pot over low heat until warm. Turn off the heat and let garlic infuse.
🥔 Cook the Potatoes: Boil the potatoes until fork tender. Strain, but save some of the potato water.
🥛 Combine Cream and Potatoes: Add some potato water to infused cream and reheat on low. Remove the garlic.
🥣 Stain Potatoes: Pass the potatoes through a Tamis Strainer directly into hot cream.
🧈 Incorporate Butter: With the heat still on low, gradually add butter, stirring until fully incorporated. Finish by stirring in creme fraiche and seasoning with salt to taste.
🌿 Garnish: Top Pomme Puree with chives, black pepper and flaky sea salt before serving.
Substitutions and Variations
- Russet potatoes can be used instead of Yukon Gold for a fluffier texture but they will not be as creamy.
- You can infuse the cream with herbs like rosemary or thyme if you want an additional pop of flavor.
- Add grated parmesan or any other hard cheese for a cheesy twist.
- If you’re looking for a main that compliments this dish perfectly, try my Chateaubriand Recipe.
Chef’s Tip
- Using a Tamis Strainer ensures the SMOOTHEST possible potatoes. It doesn’t mess with the starches so they don’t become gummy and it’s 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.
Similar Recipes
Common Questions
Yes, while Yukon Gold potatoes are preferable because of the creamy texture and buttery flavor, russet potatoes can be used as well for a fluffier texture. Avoid using waxy potatoes because they do not mash well.
Don’t worry. There’s an easy fix for this. You can cook on a low heat for a few more minutes. Be very careful not to overcook though so the texture doesn’t become gluey.
You can use a plant based cream like coconut cream or cashew cream. Also switch out the butter for vegan butter. It won’t have exactly the same taste but it will still be good.
Yes, to reheat, add a little cream or milk and gently reheat on the stove. You may also need to add a little butter to bring back the texture.
Pomme Puree Recipe
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
Instructions
- Bring water to a boil, and salt heavily. Make it taste like the ocean.
- Peel and cube your potatoes into even, small cubes.
- 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, about 10-15 minutes, 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 and this is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
