Pommes Purée
Cuisines
Cooking Instructions
Cooking: 25 minutes
Notes:
Never use an electric mixer or blender to process the cooked potatoes; these tools break down the starch too aggressively, resulting in a gluey, elastic texture that ruins the delicate, fluffy nature of the purée.
When heating the milk, add a small splash of water to the bottom of the saucepan before pouring in the milk; this simple trick prevents the milk from sticking and scorching to the base of the pan.
The butter must be cold and added in small pieces, incorporating it slowly into the warm potato pulp while stirring over low heat, which creates a stable, silky emulsion rather than a separated, greasy mash.
Passing the finished purée through a fine sieve or tamis at the very end is the definitive step that separates a standard mash from a professional-grade pomme purée, ensuring a perfectly smooth and light consistency.
Boil Potatoes
Place whole, unpeeled potatoes of similar size in a pot, cover with water by 2 to 3 cm, add 10 g of coarse sea salt per litre of water, and simmer for 25 minutes until tender.
Peel and Mill
Peel the potatoes carefully while they are still hot, then pass them through a food mill directly into a saucepan to create a fine pulp.
Heat Milk
Add a small splash of water to a separate saucepan, pour in the whole milk, and bring to a gentle boil over medium heat.
Enrich
Place the potato pulp over low heat, gradually incorporate the cold butter in small pieces while stirring constantly with a spatula.
Incorporate Milk
Slowly whisk in the hot milk until the desired creamy consistency is achieved, continuing to work the mixture vigorously to ensure it is light and fluffy.
Sieve and Serve
Pass the purée through a fine-mesh sieve for an ultra-smooth finish and serve immediately.
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Ingredients
| Potatoes | 1 kg |
| Whole Milk | 250 ml |
| Unsalted Butter | 250 g |
| Coarse Sea Salt | As required |
