Best Pomme Purée Recipe - How to Make Potato Purée Side Dish

5 Ingredients or Fewer

Pomme Purée

January 15, 2021
7 Ratings
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 of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, Food Network Kitchen and Rachael Ray Every Day Magazine. 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).