Pommes Purée - Gf Recipe

Prepare potatoes

Peel the potatoes and cut them into roughly equal 1–2 inch chunks so they cook evenly. Rinse briefly to remove excess starch.

Cook in salted water

Place the potato chunks in a large saucepan and add cold water to cover 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 a fork slides through easily, about 15–20 minutes depending on chunk size.

Drain thoroughly: Drain the potatoes in a colander and return them to the hot pot. Set the pot back over low heat for 30–60 seconds, shaking occasionally, to evaporate excess moisture. Removing excess water helps make a drier, silkier purée.

Warm butter and dairy

While the potatoes are cooking, combine the butter, milk and cream in a small saucepan and warm gently over low heat until the butter is melted and the mixture is hot but not boiling (about 3–5 minutes). Keeping the dairy warm helps the potatoes absorb it smoothly.

Mash for finest texture

Press the drained, slightly dried potatoes through a ricer or food mill fitted with a medium disk directly back into the warm pot or into a large bowl. If you don't have a ricer/food mill, use a potato masher and then pass through a fine sieve for a smoother result. Avoid using a high-speed blender that can make potatoes gluey.

Add butter and dairy in stages: With the riced potatoes warm, add the butter and warm milk/cream mixture in three additions, gently folding with a flexible spatula or wooden spoon after each addition until fully incorporated and smooth. Taste and adjust amount to reach desired consistency — you may not need all the liquid.

Season

Season the purée with freshly ground pepper and fine sea salt to taste. If using, grate a small pinch (about 1/4 tsp) of nutmeg and fold in gently. Be careful with nutmeg — it should be subtle.

Adjust texture

If the purée is too thick, stir in a little more warm milk or cream, 1 tablespoon at a time, until it reaches the desired silky, pipeable texture. If too loose, simmer briefly over low heat while stirring to tighten, or add a small knob of butter and whisk it in.

Garnish and serve

Transfer pommes purée to a warmed serving bowl, smooth the top, dot with a few small pieces of butter if desired and sprinkle with chopped chives. Serve immediately while hot.