Pommes Purée Recipe

Prep and cook potatoes

Peel the potatoes and cut into even 1–1.5 inch chunks. Place in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a rolling boil over high heat, then reduce to a simmer. Cook until potatoes are very tender and easily pierced with a fork, about 12–18 minutes depending on size.

While the potatoes cook, warm the milk, cream, and 4 tablespoons of butter together in a small saucepan over low heat until the butter has melted and the mixture is hot but not boiling. Keeping the dairy warm prevents cold liquid from chilling the potatoes and ensures a silky texture.

Drain the potatoes thoroughly in a colander for 1–2 minutes to remove excess moisture, then return them to the still-warm pot set over very low heat for 30–60 seconds, tossing gently to evaporate remaining steam. This step helps keep the purée from becoming watery.

Pass the drained potatoes through a potato ricer or food mill back into the warm pot or a large mixing bowl. If you don't have a ricer, mash with a hand masher until very smooth but avoid overworking (to prevent gluey texture).

Gradually add the warm milk/cream/butter mixture to the riced potatoes, stirring gently with a wooden spoon or flexible spatula until incorporated and silky. Add the remaining 2 tablespoons butter and continue to fold in until melted and smooth. Taste and season with the remaining 1 teaspoon salt, white or black pepper, and optional nutmeg. Adjust seasoning and consistency — add a splash more warm milk or cream if you prefer looser purée.

Keep warm until serving. If necessary, rewarm gently over very low heat, stirring frequently so the purée stays creamy.

Make the dressing: whisk together the olive oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper in a small bowl until emulsified. Taste and adjust acidity or salt as needed.

Place the arugula in a large bowl. Add the dressing and toss just until leaves are lightly coated. Add the shaved Parmigiano-Reggiano and gently toss once to combine. Taste and adjust seasoning; serve immediately alongside the pommes purée and fries.

Prep potatoes: scrub the russets clean (peel optional). Cut the potatoes into ¼–½ inch sticks for classic handcut fries. Rinse the cut fries in a bowl of cold water, then drain and repeat until the rinse water runs clear to remove excess surface starch.

Soak the cut fries in a bowl of cold water for at least 30 minutes, or up to 2 hours in the refrigerator. This firms the fries and removes more starch for crispier results. Drain and pat completely dry with clean kitchen towels or paper towels.

Heat the oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Use a deep-fry thermometer to maintain temperature. Fry the potatoes in batches (do not crowd) for the first cook until they are soft and pale golden, about 4–6 minutes per batch. Remove with a slotted spoon and drain on a rack or paper towels.

Increase the oil temperature to 375°F (190°C). Return the par-cooked fries in batches and fry until golden brown and crisp, about 2–3 minutes. Remove and drain. Immediately season with kosher salt and, if using, smoked paprika or garlic powder while the fries are hot so seasonings adhere.

Serve hot alongside the pommes purée and salad. For timing: do the first fry while potatoes for purée are cooking or ahead of time; finish the second fry just before serving so fries are crisp.