Pomme Purée

October 16, 2018

Author Notes: This extra buttery potato side dish (inspired by Joël Robuchon's iconic recipe) is richer, creamier, smoother and, dare I say, better than traditional mashed potatoes. Grant Melton

Serves: 8
Prep time: 30 min
Cook time: 45 min


  • 3 pounds yukon gold potatoes, rinsed and scrubbed
  • 1 pinch salt, to taste
  • 1 3/4 cups whole milk
  • 2 cloves of garlic, halved
  • 1 pound butter, cut into 1-inch chunks
  • 1/2 teaspoon finely ground white pepper
In This Recipe


  1. Place the potatoes in a single layer in a large pot. Cover with at least 1-inch of water. Season with one tablespoon of salt. Place over medium heat and let simmer for 40-45 minutes or until potatoes are easily pierced with a knife. Once cooked, remove the potatoes from the water to an ice bath and let cool slightly. Discard the water from the pot and wipe clean with a kitchen towel and set back on the stove top.
  2. Once the potatoes are cool enough to handle, use a paring knife to remove the skins from the potatoes. Put the potatoes through a food mill or potato ricer into a mixing bowl. Set aside.
  3. Place the milk into the pot and bring to a simmer. Add the garlic and let it steep for a few minutes or until garlic is a fragrant and beginning to soften slightly. Discard the garlic and turn the heat to low. Using a whisk, whisk in the butter a few chunks at a time until the butter is well incorporated. Once the butter is melted, add in the riced potatoes and, using a wooden spoon or rubber spatula, stir to incorporate. Once smooth, season with two teaspoons of salt and white pepper.
  4. Pour the potatoes into a serving dish and serve hot. If serving later, pour into a casserole dish, cover with foil and keep warm in a 250°F oven until ready to serve.

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