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Purée De Pomme De Terre Recipe

Name: Bonjour Ma Cuisines Purée De Pomme De Terre Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg Yukon Gold or Russet potatoes, peeled and cut into 1–2 inch chunks; 1 to taste Cold water (to cover potatoes in pot); 2 tbs Kosher salt (for boiling water); 200 g Unsalted French-style butter (preferably high-fat, cold, cubed); 120 ml Whole milk or light cream; 60 ml Heavy cream (optional, for extra silkiness); 1 tsp Fine sea salt (to taste, for finishing); 0.5 tsp Freshly ground white pepper (or black pepper); 2 tbs Chives or parsley, finely chopped (optional garnish)

Inspired by Bonjour Ma Cuisine

Time45m

Serves6

Mashed Potato Made with French Butter

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Ingredients

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Potatoes & cooking liquid

3 1/3 lb (1.5 kg) Yukon Gold or Russet potatoes, peeled and cut into 1–2 inch chunks1 to taste Cold water (to cover potatoes in pot)2 tbs Kosher salt (for boiling water)

Butter & dairy

7.05 oz (200 g) Unsalted French-style butter (preferably high-fat, cold, cubed)1/2 cup (120 ml) Whole milk or light cream1/4 cup (60 ml) Heavy cream (optional, for extra silkiness)

Seasoning & finish

1 tsp Fine sea salt (to taste, for finishing)1/2 tsp Freshly ground white pepper (or black pepper)2 tbs Chives or parsley, finely chopped (optional garnish)

Method

Potatoes & cooking liquid

Prepare and cook potatoes

Place peeled and evenly sized potato chunks in a large pot. Add enough cold water to cover the potatoes by about 1–2 cm. Add 2 tablespoons kosher salt to the water. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are very tender and easily pierced with a fork, about 15–20 minutes depending on piece size.

Drain the potatoes well in a colander for 1–2 minutes to let excess steam escape. Return the potatoes to the warm pot (off the heat) for 30–60 seconds to evaporate remaining surface moisture — this prevents watery purée.

Butter & dairy

Heat dairy

While potatoes are cooking, gently warm the milk and optional heavy cream in a small saucepan or microwave until hot but not boiling (about 60–70°C / warm to the touch). Keep warm.

Mash and incorporate butter

Press the drained potatoes through a ricer or food mill back into the warm pot or a bowl for the silkest texture. If you prefer a slightly rustic purée, use a sturdy potato masher. Immediately add the cold cubed butter in small batches, stirring gently after each addition until fully incorporated and the butter is emulsified by the heat of the potatoes.

Once butter is incorporated, gradually add the warm milk (and cream if using) a little at a time, stirring gently until you reach the desired consistency. Use less liquid for firmer purée or more for a looser, silkier purée.

Seasoning & finish

Season the purée with the fine sea salt and freshly ground white pepper. Taste and adjust seasoning by adding more salt or pepper as needed. If the potatoes taste flat, a small pat of additional butter can enhance flavor.

Transfer the purée to a warmed serving dish, smooth the top with a spatula. If desired, dot with a little extra butter and sprinkle chopped chives or parsley for color. Serve immediately while hot.