French · Main
Pommes Puree
The haute-cuisine mash — riced twice, mounted with a shameless ratio of cold butter, sieved to silk; the side that upstages the main
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 6
Ingredients
- Ratte or Yukon Gold potatoes, even-sized — 1 kg
- Cold unsalted butter, diced — 250 g
- Whole milk — 150 ml
- Fine salt — 12 g
- White pepper — 0.5 g
Method
- Simmer potatoes whole, in their skins, in well-salted water 25–30 min until a knife slides through.
- Drain; peel while hot, holding them in a cloth.
- Pass through a ricer twice while still steaming.
- Return to a heavy pan over low heat; dry the purée 2 min, stirring.
- Beat in the cold butter a handful at a time — the temperature shock creates the emulsion.
- Heat the milk to 80 °C; beat in gradually to your preferred looseness.
- Season; for full silk, force through a fine drum sieve (tamis) with a scraper.
- Hold in a bain-marie up to 1 h, surface dotted with butter.