5 Ingredients or Fewer

Pomme Purée

October 16, 2018
3.7 Stars
Photo by Rocky Luten
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

  • Prep time 30 minutes
  • Cook time 45 minutes
  • Serves 8
Ingredients
  • 3 pounds yukon gold potatoes, rinsed and scrubbed
  • Salt
  • 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
Directions
  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.

See what other Food52ers are saying.

  • Jordan Premonics
    Jordan Premonics
  • Michelle Hurn Sunshine
    Michelle Hurn Sunshine
  • So sett
    So sett
  • Nancy Goebel
    Nancy Goebel
Grant Melton is an Emmy Award-Winning producer, recipe developer and food writer. His favorite food is chocolate chip cookies (with salt.)

6 Reviews

Jordan P. January 15, 2021
Dear everyone born after 1950, there's this new magic technology called microwaves that makes spending 40 min boiling potatoes a pretty dumb idea.

Also a food mill? Potato ricer? Can you come up with any more niche ways to squish a tuber you tools? To everyone reading this who actually wants to make pomme puree without buying new appliances, use a stiff fork to break up the potatoes followed by putting the mash through a metal strainer with a spatula.

Also do yourself a favor and add sea salt, black pepper, crushed tarragon/parsley, and a hint of parm/romano to bring a little flavor to this bland recipe.
 
Jordan P. January 15, 2021
Dear everyone born after 1950, there's this new magic technology called microwaves that makes spending 40 min boiling potatoes a pretty dumb idea.

Also a food mill? Potato ricer? Can you come up with any more niche ways to squish a tuber you tools? To everyone reading this who actually wants to make pomme puree without buying new appliances, use a stiff fork to break up the potatoes followed by putting the mash through a metal strainer with a spatula.

Also do yourself a favor and add sea salt, black pepper, crushed tarragon/parsley, and a hint of parm/romano to bring a little flavor to this bland recipe.
 
Michelle H. November 27, 2019
I thought these were smoother and more delicious than regular mashed potatoes. Perfect for the holidays.
 
Nancy G. December 18, 2018
Wow is that right a pound of butter for 3 pounds of potatoes? I made mashed potatoes for Thanksgiving and for 10# I don't think I used 3/4# of butter
 
Gary November 20, 2018
On the Pomme Purée recipe.

Can you say, TASTES LIKE DOG SHIT!!!!!!
 
So S. November 26, 2018
It's honestly just mashed potatoes but with a different texture, so the flavor is just buttery potatoes and really not anything else, similar to a basic mashed potatoes recipe.... Maybe try adding whatever herbs/spices you prefer if you like mashed potatoes more herby/spiced? If you like buttermilk in your mashed potatoes you could probably use cultured butter instead of normal butter (or some ratio of cultured:normal butter).