Jul 14 2026
Restaurants›Brasserie Byronz›Pomme Puree Recipe

Pomme Puree Recipe

Inspired by Brasserie Byronz
Time40m
Serves4

mashed potatoes

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Ingredients

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Potatoes

Cream and Butter

Seasoning

Method

Preparation

  1. 1

    Peel and Cut Potatoes

    Peel the Yukon Gold potatoes and cut them into even-sized chunks, about 1-2 inches.

  2. 2

    Boil Potatoes

    Place the potato chunks in a large pot and cover them with cold water. Add 1 tsp of salt. Bring the water to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.

Mashing

  1. 3

    Drain and Dry

    Once tender, drain the potatoes in a colander and let them sit for a minute to allow excess moisture to evaporate.

  2. 4

    Mash Potatoes

    Return the drained potatoes to the pot. Use a potato masher or ricer to mash the potatoes until smooth.

  3. 5

    Add Cream and Butter

    In a small saucepan, heat the heavy cream and butter over low heat until the butter is melted and the cream is warm. Gradually pour this mixture into the mashed potatoes, stirring until creamy and fully combined.

Final Seasoning

  1. 6

    Season the Puree

    Add freshly ground black pepper and a pinch of nutmeg to the potato mixture. Stir well to combine. Taste and adjust seasoning if needed.

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