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The French really know how to make a dang good potato puree. Yes, you heard me right…potato puree…and this recipe is the best. It’s mashed potatoes but so much better. They are SO silky, SO creamy and SO smooth. I’ve ALWAYS been obsessed with this dish as a side and I’m here to bring you the secrets! I infuse the these potatoes right from the beginning by boiling them in milk, garlic and salt. This makes the flavor pop all the way through the entire potato and it is the ONLY way you should be doing it…trust me!
Table of Contents
Why You’ll Love This Potato Puree
If you are a potato fan at all, this dish will blow your mind. This Potato Puree recipe gives you the smoothest, richest texture with the buttery, perfectly salted flavor that elevates it beyond any humble mashed potatoes dish you’ve ever had – they really are the best. Boiling 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.
Prep Like a Pro
- Even Cubes = Even Cooking – Try your best to have uniform cubes. This will ensure the potatoes cook evenly.
- Salt and Garlic Infusion – Make sure you add this from the beginning. The longer this boils together the more flavor your dish will have. Don’t forget to taste with the salt. If your milk is over salted, your potatoes will be too.
- Don’t Over Boil – You want the milk to simmer. If you rapid boil it the milk can foam up and scorch.
- Don’t Skip the Garnish – It can be easy to want to skip this part but chives, fresh ground black pepper and a sprinkle of flakey sea salt will set this amazing potato puree apart!
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🔥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 don’t worry. They will not become gummy. I know it is an extra step but it’s totally worth it.
- Add the cold butter little bits at a time. It’s a little secret to make them super creamy.
- To reheat, the best way to do it is bain marie. This is where you use a boil a pot of water and add your potatoes to a second smaller pot inside the larger pot and slowly reheat them. You can even save your discarded infused milk and add a little bit into your potatoes to fluff them up again.
Variations
- Yukon Gold → You can use Russet potatoes instead of Yukon Gold for a fluffier texture but they aren’t as creamy.
- Nutmeg → A traditional French Potato Puree typically has nutmeg, but you can infuse the cream with herbs like rosemary or thyme if you prefer.
- Cheese → Add grated parmesan or any other hard cheese for a cheesy twist.
The Perfect Pairings
What doesn’t go with this Potato Puree recipe?! I think a great combination would be to start your night out with a Milky Dirty Martini. Then pair this dish with Steak with Peppercorn Sauce and a nice Arugula Fennel Salad. Finish the night with a light Melon Dessert.
Potato Puree: Questions Answered
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
- Large Pot, I used a 3.5 quart Le Creuset pot and fits the strainer perfectly
- Bowl
- slotted spoon
Ingredients
- 2 lb yukon gold potatoes, peeled and cubed
- 2 ½ cups whole milk
- 1 pinch salt, to taste
- 1 garlic clove
- 8 oz unsalted butter, cubed
- nutmeg, Freshly grated, to taste
- 2 tbsp créme fraîche
- chives, to taste
- black pepper, to taste
- flaky sea salt, to taste
Instructions
- Add the cubed potatoes to a pot and then add milk, a pinch of salt and a garlic clove.
- Bring to a simmer and cook them covered until fork tender, about 10-15 minutes. They should break easily when pierced with a fork.
- Remove the garlic. With a slotted spoon, move the potatoes over to a separate bowl. Reserve about ⅓ of the milk, discarding the rest out of the pot.
- Set your tamis strainer on top of the pot and one spoonful at a time push the potatoes through it into the pot with the reserved 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 warm milk if needed. Turn heat off and salt to taste.
- Top with chives, black pepper, flaky sea salt and that is it.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Outstanding! I am so excited. These were creamy and delicious. I served them with grilled salmon and vegetables. My husband was skeptical serving but he really liked them, too! Thanks!
That awesome to hear Annette!