Pomme purée is the French version of mashed potatoes… Instead of a little butter and milk smashed into the potatoes until light and fluffy, the French mix in an rude (in a good way!) total of butter and cream to make a luscious irresistible potato purée. It’s smooth and dense, not fluffy. It tastes decadent and silky, with an almost pourable texture.
5 Ingredients You Need
Potatoes – Yukon gold are best, but russet potatoes work as well
Garlic – smashed or minced
Butter – unsalted
Heavy cream – for the most rich purée
Chicken base – adds a luscious savory flavor
How to Make French Mashed Potatoes
1. Set out a large pot with 2 to 3 inches of cold water in the bottom. Peel the potatoes and cut them into 1-inch chunks. Place the chopped potatoes in the water along with 2 teaspoons of salt and the garlic clove. If needed, add more water to cover the potatoes.
2. Cover the pot and set on the stovetop over high heat. Once the water comes to a boil, set a timer for 15 minutes and simmer. After the potatoes have cooked for 15 minutes, scoop out a larger piece of potato and check that it is very fork-tender. Continue to boil for another 3 to 5 minutes if needed.
Once the potatoes are extremely soft. Pour them into a colander to drain.
3. Set the pot back on the stovetop and lower the heat to medium. Add the butter to the pot. Use a ricer or potato masher to mash the potatoes. If using a standard potato masher, place the potatoes back in the pot and mash extremely well until there are no chunks left.
Pro Tip: The best method for mashing is using a ricer (or food mill) to rice the potatoes back into the pot. You can also place the potatoes back into the pot and use a hand mixer to smack on high until very smooth. A potato ricer creates the smoothest potatoes.
4. Once the potatoes have been mashed until smooth, add ½ cup of heavy cream and the chicken base. Stir and cook the potatoes until they tighten up.
5. Then continue adding the remaining 1 cup of cream, a little at a time, stirring in between, until the potatoes are extremely smooth and loose.
Serving Suggestions:
Serve French-style pomme purée heat with a main dish protein or Roasted Vegetables for a vegetarian dish.
These are a lovely side with elegant but hearty main dishes like Steak au Poivre with Cognac Cream Sauce, Steak Diane (copycat Cheesecake Factory recipe), Chicken Roulade, and Retro French Chicken with Lemon Garlic Sauce.
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