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Something I’ve ALWAYS been obsessed with is a good Potato Puree Recipe. The French really know how to make an amazing potato puree and it is always SO silky, SO creamy and SO smooth. I’m here to bring you the secrets! This dish is absolutely amazing because you are infusing the potatoes right from the beginning by boiling them in milk with garlic and salt. By the time they are done boiling you are already off to such an amazing start and all you’ve done is boil potatoes!
Why You’ll Love This Potato Puree
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. Boil the potatoes in milk makes it so you don’t even have to add heavy cream to get the delicious creamy texture. 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 Potato Puree
🧄 Peel and cut your potatoes. Try and get the pieces as close in size as you can to ensure they cook evenly. Add your peeled and cut potatoes to a 3.5 quart or bigger pot. I love the Le Creuset and it fits the Tamis strainer perfectly. Add the milk, a pinch of salt and a garlic clove.
🥔 Bring to a simmer and cook them covered until fork tender. The time will depend on the size you cut the potatoes but about 10-15 minutes.
🥄 Remove the garlic. Remove the potatoes with a slotted spoon. Remove 1/3 of the milk from the pot and save in case you want to add more to the potatoes. You can also save this milk for reheating the potatoes later. Discard whatever you decide you don’t want to use.
🥛 Pass the potatoes through the tamis strainer directly onto the pot with the milk.
🧈 Keeping the heat on low, add the butter little bits at a time until fully incorporated. Add nutmeg.
🧂 Finish with créme fraîche. Add more of the milk if needed. Turn heat off and salt to taste.
🌿 Top with chives, black pepper and flaky sea salt.
Variations for Potato Puree
- You can use Russet potatoes instead of Yukon Gold for a fluffier texture but they aren’t as creamy.
- A French mashed potato usually have nutmeg, but 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 Nadia’s Tips🔥
- Simmering the potatoes in milk is the true key! It makes them extremely creamy, so much so that you won’t even need to add cream.
- Using a Tamis strainer ensures the SMOOTHEST possible potatoes. It doesn’t mess with the starches so dont’ worry, they do not become gummy. It is totally worth it.
- Add the cold butter little bits at a time so they get super creamy.
- To reheat always do it bain marie. You can save your discarded infused milk if you want to reheat these potatoes later.
Recipes that Pair
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.
Yes, to reheat this French Potato Puree, do it Bain-Marie style. That’s a hot water bath on the stove.
I use 3.5 quart Le Creuset pot and this Tamis Strainer. I love them because they fit together perfectly.
Potato Puree (with milk)
Equipment
- 1 3 ½ quart pot You can use a different pot but the Le Creuset fits the strainer perfectly.
- 1 tamis strainer you can buy the Tamis Strainer I used here
Ingredients
- 2 lb yukon gold potatoes, peeled and cubed
- 2 ½ cups whole milk
- 8 oz unsalted butter, cubed
- 1 garlic clove
- 2 tbsp creme fraiche
- chives
- black pepper
- salt
- Freshly grated nutmeg to taste
Instructions
- Add the potatoes to a pot and add the milk, a pinch of salt and the garlic clove.
- Bring to a simmer and cook them covered until fork tender, about 10-15 minutes.
- Remove the garlic. Remove the potatoes with a slotted spoon. Remove 1/3 of the milk from the pot and save.
- Pass the potatoes through the tamis strainer directly onto the pot with the milk.
- Keeping the heat on low, add the butter little bits at a time until fully incorporated. Add nutmeg.
- Finish with créme fraîche. Add more of the milk if needed. Turn heat off and salt to taste.
- Top with chives, black pepper and flaky sea salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
