Restaurants›Petit Louis Bistro›Pomme Purée Recipe

Pomme Purée Recipe

Inspired by Petit Louis Bistro
Time40m
Serves4

Make 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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Potatoes

Dairy

Seasoning

Method

Preparation

1

Peel and Cut the Potatoes

Peel the Yukon Gold potatoes and cut them into uniform chunks (about 1-2 inches). This ensures even cooking.

2

Boil the Potatoes

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

Mashing

3

Drain the Potatoes

Once the potatoes are cooked, drain them in a colander and let them sit for a minute to allow steam to escape.

4

Mash the Potatoes

Using a potato ricer or a masher, mash the potatoes in a large bowl until they are smooth and creamy.

5

Heat the Butter and Cream

In a small saucepan, gently heat the unsalted butter and heavy cream over low heat until the butter is melted and the mixture is warm. Do not let it boil.

6

Combine Ingredients

Pour the warm butter and cream mixture over the mashed potatoes. Stir gently to combine until the potatoes are creamy and well integrated.

Seasoning

7

Season the Purée

Add white pepper and nutmeg to taste, mixing well. Adjust seasoning as needed based on your preference.