I learned how to make pommes puree (French mashed potatoes) in culinary school, and I’ve never gone back! They’re so smooth, rich, and buttery. In fact, my son asks for them with steak almost every week. He even helps me make them!
Why These Are the BEST Mashed Potatoes!
- A Culinary School Secret: Forget the mixer! Instead, use a potato ricer for that smooth, silky texture. It makes all the difference!
- So Rich and Buttery: Warm butter and heavy cream make these potatoes extra rich. As a result, they practically melt in your mouth!
- My Family’s Favorite: Once I made these for my family, there was no going back! Now my son helps me make them for our weekly steak dinners.
Pommes Puree Ingredients
- Never Add Cold Butter or Cream! I learned in culinary school to warm them first. That way, they blend into the potatoes with ease.
- Adjust the Consistency: We love these thick and creamy! But if you want them thinner, just add a splash of hot milk.
- Make Them Your Own: If you want to change things up, try adding garlic or cheese! However, my family loves the classic buttery flavor.
- Why Kosher Salt? We had a whole class on salt in culinary school! Since kosher salt has larger crystals, it’s easier to control. Plus, it’s often iodine-free for a cleaner taste.
How to Make Pommes Puree French Mashed Potatoes
The secret to perfect French mashed potatoes is all in the technique! A potato ricer and warm butter and cream give them that incredible silky texture. Serve them with garlic butter steak bites, roasted chicken, or your favorite Sunday dinner for a meal your whole family will love!
- Prep the Potatoes: Peel and cut the potatoes into ½- to 1-inch cubes. Place them in a large pot and rinse until the water runs clear.
- Boil: Cover the potatoes with cold water, add a dash of salt, and boil for about 15 minutes, until fork-tender.
- Rice the Potatoes: Drain the potatoes, then pass them through a potato ricer into a bowl, working in small batches.
- Add Butter and Cream: Warm the butter and heavy cream in a small saucepan over medium-low heat. Do not boil! Slowly whisk the warm mixture into the potatoes until smooth. Add milk if you prefer a thinner pommes purée consistency, then season with kosher salt to taste.
Alyssa’s Pro Tip
Never use a mixer! I learned in culinary school that mixing potatoes too much can make them gummy. Instead, use a potato ricer for that silky, smooth texture. Trust me, it’s a game changer!
Must Have Kitchen Equipment
- A Potato Ricer: The secret to silky, restaurant-quality mashed potatoes!
- Saucepan: Gives the potatoes plenty of room to boil evenly until fork-tender.
Pommes Purée
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Equipment
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1 potato ricer
Ingredients
- 2 ½ pounds Yukon Gold potatoes
- ½ cup unsalted butter
- ½ cup heavy whipping cream
- kosher salt to taste
Instructions
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Peel and cut 2 ½ pounds Yukon Gold potatoes into 1/2-1 inch cubes. Place them into a large pot and wash the starch off until the water runs clear.
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Fill a large pot with cold water to fully submerge the potatoes. Add a dash of salt. Boil the potatoes for about 15 minutes or until they are fork-tender.
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Drain the potatoes, then pass them through the potato ricer into an empty bowl. Work in small batches until all of the potatoes are riced.
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In a small saucepan, warm ½ cup unsalted butter and ½ cup heavy whipping cream over medium-low heat. DO NOT boil the mixture. Slowly whisk the butter and heavy cream into the potatoes until you get the desired consistency. For a thinner potato, slowly add milk if desired. Season with kosher salt to taste and serve.
Notes
- In the Refrigerator: Store leftover mashed potatoes in an airtight container in the fridge for up to 3–4 days.
- Reheating: Gently warm them on the stovetop over low heat, stirring occasionally. Add a splash of milk or cream to bring back that smooth, creamy texture.
- Freezing: Freeze them in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently, adding cream as needed.
Nutrition
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