Vermont Pomme Purée Recipe

Time40m

Serves4

Make Vermont Pomme Purée Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Peel and Chop Potatoes
Peel the Yukon Gold potatoes and chop them into evenly sized chunks, about 1-2 inches in size. This will ensure they cook evenly.
2
Prepare Garlic
Peel the garlic cloves and leave them whole to infuse the flavor into the potatoes while they cook.

3
Boil Potatoes
In a large pot, add the chopped potatoes and garlic cloves. Fill the pot with cold water, ensuring the potatoes are fully submerged. Add 1 tsp of salt. Bring to a boil over high heat, then reduce to medium and simmer for about 15-20 minutes or until the potatoes are tender.
4
Drain and Dry
Once the potatoes are tender, drain them in a colander and return to the pot. Allow them to steam dry for a couple of minutes on low heat.
5
Mash Potatoes
Use a potato masher or ricer to mash the potatoes until smooth and creamy. Avoid over-mashing to prevent them from becoming gluey.
6
Incorporate Butter and Cream
While mashing, gradually add the unsalted butter and heavy cream to the potatoes. Mix until fully incorporated and creamy.
7
Season and Finish
Season with black pepper and adjust salt to taste. Fold in the fresh chives for a burst of flavor and color.

8
Plate the Pomme Purée
Spoon the Vermont Pomme Purée into a serving dish and garnish with additional chives if desired. Serve warm as a side dish.