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Pommes Puree

Servings 2

Ingredients
  

  • 500 g russet or yukon potatoes skin on and cleaned
  • 1 tbsp sauce
  • 150 g room slightly soften butter
  • 1/2 cup milk
  • 1/2 to 3/4 cup heavy cream
  • Salt and pepper to taste

Instructions
 

  • Add potatoes into a pot of tap water, and add 1 tbsp salt.
  • Bring to boil, and allow to cook until potatoes are fork tender. (about 25-30 minutes)
  • Drain and peel skin off potatoes while hot. The skin comes off very easily!
  • Push potatoes through a ricer, if you do not have one, then mash it like I did.
  • Meanwhile, heat milk and heavy cream until it comes to a simmer.
  • Add butter to the potatoes and mix until combined.
  • Then slowly pour in the hot cream and milk mixture while stirring to combine until desired consistency.
  • Season with salt and pepper.
  • Lastly, push the potatoes through a sieve to get this incredibly smooth, rich, and fluffy potato puree.

Notes

Adapted from cuisine.co.nz