Pommes Purée Recipe

Prepare potatoes

Place peeled and evenly cut potato chunks in a large bowl of cold water and swish to remove excess starch. Drain and repeat once until the water runs clearer. Drain well.

Cook potatoes

Put the potatoes into a large saucepan and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until potatoes are very tender and fall apart when pierced with a knife, about 15–20 minutes depending on size.

Warm dairy

While potatoes cook, combine the milk and heavy cream in a small saucepan and warm over low heat until just steaming (do not boil). Keep warm until needed.

Drain and dry potatoes

Drain the cooked potatoes in a colander for 1–2 minutes, then return them to the hot, empty pot. Place the pot over low heat for 30–60 seconds, shaking occasionally, to evaporate remaining moisture. This step prevents watery purée.

Rice or press the potatoes

Pass the potatoes through a ricer or food mill fitted with a medium disk back into the pot or into a large mixing bowl. If you don't have a ricer, finely mash with a potato masher, then push through a fine sieve for the smoothest texture.

Incorporate dairy and butter

With the potato in the bowl or still in the pot off heat, add half of the warm milk/cream mixture and half of the room-temperature cultured butter. Stir briskly with a wooden spoon or silicone spatula until the mixture becomes smooth and creamy. Add remaining milk/cream and butter in increments until you reach a silky, spoonable consistency. Be careful not to overwork; mix until just smooth.

Season

Season the purée with 1 teaspoon fine sea salt and 1/2 teaspoon white pepper, tasting and adjusting to preference. If you prefer black pepper, use freshly ground black pepper instead.

Fold in chives

Fold the finely chopped fresh chives into the purée, reserving a small pinch for garnish.

Plate and glaze

Spoon the pommes purée into a warmed serving bowl. Smooth the surface and create a small well in the center. Drizzle the melted cultured butter over the top to give a glossy finish.

Garnish and serve

Sprinkle the reserved snipped chives (and chive blossom if using) over the glazed purée. Serve immediately while hot.