Pomme Purée (French Mashed Potatoes)
Pommes purée are beautifully silky French-style mashed potatoes that make any meal feel special. This traditional potato purée side dish is loaded with plenty of garlic, butter, and heavy cream so every bite is rich and delicious!
Servings: 8 servings
Calories: 434kcal
Ingredients
- 3 pounds Yukon gold potatoes
- 1 clove garlic smashed or minced
- 12 tablespoons unsalted butter
- 1 ½ cups heavy cream
- 1 teaspoon chicken base
Instructions
- Set out a large pot with 2 to 3 inches of cold water in the bottom. Peel the potatoes and cut them into 1 inch chunks. Place the chopped potatoes in the water along with 2 teaspoons of salt and the garlic clove. If needed, add more water to cover the potatoes.
- Cover the pot and set on the stovetop over high heat. Once the water comes to a boil, set a timer for 15 minutes. After the potatoes have boiled for 15 minutes, scoop out a larger piece of potato and check that it is very fork-tender. Continue to boil for another 3 to 5 minutes if needed. Once the potatoes are extremely soft. Pour them into a colander to drain.
- Set the pot back on the stovetop and lower the heat to medium. Add the butter to the pot. If using a standard potato masher, place the potatoes back in the pot and mash extremely well until there are no chunks left. (Alternative methods for mashing include using a ricer to rice the potatoes back into the pot, or placing the potatoes back into the pot and using a hand mixer to beat on high until very smooth. A potato ricer makes the SMOOTHEST potatoes.)
- Once the potatoes have been mashed until smooth, add ½ cup of heavy cream and the chicken base. Stir and cook the potatoes until they tighten up. Then continue adding the remaining 1 cup of cream, a little at a time, stirring in between, until the potatoes are extremely smooth and loose.
- Serve warm with a main dish protein or roasted vegetables for a vegetarian dish.
Video
Notes
Pro Tip: I showed this recipe with a potato masher because most people have one, but you will see some very fine clumps in the potatoes. A potato ricer creates the absolute smoothest texture.
Store the cooled leftover potatoes in an airtight container and keep them in the fridge for up to 4 days.
Because of the heavy cream content I do not recommend freezing pomme puree. While they technically will keep well for up to 3 months frozen, the texture with change when thawed and reheated.
Nutrition
Serving: 0.75cup | Calories: 434kcal | Carbohydrates: 31g | Protein: 5g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 84mg | Potassium: 766mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1184IU | Vitamin C: 34mg | Calcium: 56mg | Iron: 1mg