Pomme Puree Recipe
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.
Servings: 4 people
Calories: 1169kcal
Equipment
- 1 3.5 quart pot a different pot is fine but the Le Creuset fits the strainer perfectly.
- 1 tamis strainer you can buy the Tamis Strainer I used here.
Ingredients
- 3 lb yukon gold potatoes peeled and small cube
- 1 cup heavy cream
- 1/3 cup potato water
- pinch of nutmeg
- 1 lb unsalted butter + 3 tbsp
- 1 clove garlic
- ¼ cup créme fraîche
- chives
- 1 tsp white pepper
- 1/2 tsp nutmeg
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, white pepper 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 nutmeg and then 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
Calories: 1169kcal | Carbohydrates: 42g | Protein: 7g | Fat: 111g | Saturated Fat: 70g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Trans Fat: 4g | Cholesterol: 303mg | Sodium: 43mg | Potassium: 1045mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3584IU | Vitamin C: 45mg | Calcium: 100mg | Iron: 2mg