Pommes Purée

This recipe is a classic French method of making the silkiest, buttery potatoes that will impress anyone who sits down to enjoy them!

Ingredients

4-5 Large Yukon Gold Potatoes

1/2 Quart Heavy Cream

1/2 lb Butter

Salt

Cooking Instructions

1.  Start with peeling your potatoes. 

2.  Place potatoes in a pan and fill with cold water until the potatoes are completely submerged.

3.  Add enough salt to make the water salty. You want to season the potato while it is cooking to enhance the flavor of the finished pommes purée.

4.  Boil potatoes until they are fork-tender. Do not cut them into pieces; leave them whole.

5.  While the potatoes are boiling, put your heavy cream and butter on the stove in a separate pan and bring to a gentle simmer.

6.  When your potatoes are fork-tender, drain them in a strainer, crack them open, and let them release steam for 5 minutes to help them absorb more cream and butter.

7.  Use your food mill or potato ricer to crush the potatoes completely (you can use a fork or handheld masher; the end result will have more lumps in it). Slowly incorporate the cream and butter mixture until you have your desired consistency. If you need to add more liquid and don't have more heavy cream, feel free to use more butter or milk, as every potato is different, and some absorb more liquid than others.

8.  Taste your pommes purée and season to taste. It should only need a small amount of salt after adding to the water in step #3.