Pomme Purée
There are almost as many varieties and variations of mashed potatoes as there are actual potatoes. Every family has it’s tried and true recipes, and often every individual within that family has their own preferences. Some people like their potatoes fluffy, while others like them supple. Some folks are fond of adding herbs and spices to their mash, while others are purists that insist on potatoes and dairy only. Even amongst the simplest of preparations there lies debate as to what kind of dairy exactly, and in what quantity.
With these considerations in mind, we present to you a simple recipe for Thanksgiving pomme purée. It has served us well over the years and we have always found it to be a crowd-pleaser. It is well suited to variation and can easily handle the addition of chopped herbs or flavored butters. We hope you consider making it this Thanksgiving as we believe you will be quite pleased with the results.
Servings: 8- 12oz portions
Source: Culinary Vegetable Institute at The Chef's Garden
Ingredients:
- 4 pounds Mashing Potatoes, Washed
- 1 1/3 cup Heavy Cream, Warmed
- 1 lb. Unsalted Butter, Diced (Danish Creamery Butter preferred)
- Salt To Taste
- In a large pot, submerge the potatoes in heavily salted water. Bring to a boil over high heat, then reduce the heat to medium and simmer until fork tender, about 20 minutes.
- Drain the potatoes and cut them in half. With the skin on, press them through a wire tammis or very fine sieve with a bowl scraper. (Alternately, you can use a potato ricer.) Return to the pot.
- Cook the potatoes over low heat, stirring, with a rubber spatula to let some of the excess water evaporate.
- Gradually add the milk, stirring to incorporate. Increase the heat to medium and mount the butter, one cube at a time, allow it to partially melt before adding the next cube.
- Season the potatoes somewhat aggressively.
- Serve, keep warm, or chill and store the potatoes for later use.
Make Ahead:
This mash can be made ahead of time and stored under refrigeration after cooling. They are best reheated in a microwave before using a whisk to bring them back together. If needed, add a splash of dairy after reheating to loosen them slightly.
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