I always used to wonder why homemade mashed potatoes were never as good as the restaurant ones I used to get, it was infuriating! How do they make them so smooth and creamy? I learned in culinary school it is all about the tools you use and the ingredients to make the best mash. Here we will learn how to make “Pommes Puree” aka the smoothest mashed potatoes ever!

The Origins of Pommes Purée:

Pommes purée has a rich history that dates back centuries. Its origins can be traced to France, where it became a staple in traditional French cooking. The French take great pride in their pommes purée, often considering it an essential element of a well-rounded meal. Since I am trained in French cooking, I became an expert at a good pommes puree in school!

Choosing the Right Potatoes:

The key to achieving a silky-smooth texture in your pommes purée lies in selecting the right potatoes. Opt for starchy potatoes like Russets or Yukon Golds, as they have a high starch content. Their floury texture ensures that the potatoes break down easily and result in a fluffy and creamy mash. I prefer using gold potatoes because they have slightly higher moisture content to russet potatoes, so they will be silkier. But I also love to mix both golds and russets together for silky but also starchy.

Preparation and Cooking:

To begin, peel and chop the potatoes into evenly-sized chunks. This step ensures even cooking and reduces the chances of overcooking. Cooking the potatoes in too large of chunks leads to uneven cooking, so I do 1 inch cubes. Place the potatoes in a pot of cold, salted water and bring it to a boil. Cook until the potatoes are fork-tender but not falling apart. Overcooking can lead to a watery consistency.

Mashing Tools:

For the smoothest pommes puree use a fine mesh strainer and work your potatoes through it with a spatula, be patient, it takes time! If you are more about efficiency, use a potato ricer.

Adding Other Ingredients:

Always add HOT cream to hot potatoes. If you add cold or room temp cream, it will get lumpy. Add hot milk first, and then room temp / or cold cubed butter. The cool butter will help emulsify the mixture together and make it extra creamy.

@kellyscleankitchen

How to make the best mashed potatoes / pommes puree #mashedpotatoes #pommespuree #cooking #potato

♬ Chopin Nocturne No. 2 Piano Mono – moshimo sound design
  • SERVINGS:  4-6
  • PREP TIME: 10 Mins
  • ACTIVE TIME: 40Mins
  • TOTAL TIME: 50 Hr

Ingredients:

  • 2 lbs yukon gold / gold potatoes, peeled and cubed into 1 inch cubes
  • salt
  • 1 cup cream
  • 3 sprigs thyme
  • 1 sprig rosemary
  • 3 garlic cloves, smashed
  • 1 stick of butter, cubed and room temp or cool
  • white pepper to taste

Preparation:

STEP 1.

Bring a pot of water up to a boil and add enough salt to where it tastes like the sea. Add your potatoes and boil until they are very soft and fork tender, around 25-30 minutes. Once soft, strain through a strainer.

STEP 2.

Heat the oven to 400*F.

Add the potatoes to a parchment lined sheet tray and bake in the oven for 10 minutes. This will dry out the remaining water.

STEP 3.

While the potatoes are in the oven, steep the milk. Add the cream to a pot with the rosemary, thyme and garlic and bring to a low simmer. Steep for 5-10 minutes to infuse the flavor and strain out the herbs and garlic.

STEP 4.

Press the hot potatoes through a fine mesh strainer or ricer into a bowl. This may take a while but it is worth the super fine texture.

STEP 5.

Add half of the hot cream to the potatoes that have been through the strainer, and half of the cubed butter and mix with a spatula until smooth. Add more cream and the remaining butter as needed. Taste and add salt and pepper to taste. Serve immediately.

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