If you have a soft spot for creamy, buttery comfort food, then you are in for a real treat with this Pommes Purée–Iconic French Mashed Potatoes Recipe. This classic French dish transforms simple potatoes into a silky, luxurious mash that melts in your mouth and pairs beautifully with everything from roasted meats to delicate fish. It’s not just mashed potatoes—it’s an experience of pure indulgence wrapped in every fluffy spoonful. Perfectly smooth and rich, these potatoes showcase how just a few humble ingredients, treated with care, can create unforgettable magic in your kitchen.
Ingredients You’ll Need
Creating your very own Pommes Purée–Iconic French Mashed Potatoes Recipe is surprisingly straightforward. Each ingredient plays an essential role in crafting the dish’s signature velvety texture and rich flavor, proving that simplicity truly is the heart of French cooking.
- 2 pounds Yukon gold potatoes: These award-winning potatoes offer a natural buttery flavor and creamy texture that serve as the perfect base.
- 16 tablespoons unsalted butter (cubed): Butter brings incredible richness and smoothness, essential for the luxurious mouthfeel.
- 2/3 cup heavy cream: The heavy cream adds silkiness and helps loosen the potato mash just enough for that perfect fluffiness.
- Salt: The key seasoning that enhances every ingredient and ensures each bite bursts with balanced flavor.
How to Make Pommes Purée–Iconic French Mashed Potatoes Recipe
Step 1: Prep the Potatoes
Begin by peeling your Yukon gold potatoes and placing them in a large pot of cold, generously salted water. Starting them in cold water ensures even cooking from the inside out. Bring the pot to a boil, then lower the heat to a gentle simmer. Cook the potatoes until a fork pierces them easily, about 15 to 20 minutes—this tenderness is crucial to achieve that perfect, fluffy texture.
Step 2: Drain and Dry
Once tender, drain the potatoes in a colander and let them sit for 1 to 2 minutes. This resting period allows excess moisture to evaporate, a step many overlook but which is vital for keeping your Pommes Purée beautifully light rather than watery or dense.
Step 3: Rice the Potatoes
Using a potato ricer, press the potatoes into a large bowl. This method ensures each lump is broken down gently to preserve a delicate texture. For an extra-special touch, push the riced potatoes through a fine-mesh sieve or tamis with a bowl scraper. This extra refinement makes the mash incredibly smooth, elevating your Pommes Purée–Iconic French Mashed Potatoes Recipe to gourmet status.
Step 4: Fold in Butter, Cream, and Salt
Transfer the refined potatoes to a pot over medium-low heat and add the cubed butter, heavy cream, and a generous pinch of salt. Using a rubber spatula, gently fold these ingredients into the potatoes until fully combined. Take care not to overwork the mash, as excessive stirring can activate starches that make the potatoes gluey. Aim for a tender, luscious finish worthy of the iconic title.
Step 5: Serve
Your Pommes Purée is now ready to be transferred to a warmed serving bowl or platter. Serve immediately to enjoy their creamy richness at its best, making for a side dish that’s simple yet spectacular in every sense.
How to Serve Pommes Purée–Iconic French Mashed Potatoes Recipe
Garnishes
Add a sprinkle of finely chopped fresh herbs like chives, parsley, or thyme to bring a pop of color and a fresh, herbal brightness that cuts through the richness beautifully. A drizzle of melted browned butter can also add an irresistible nutty aroma that takes the dish to the next level.
Side Dishes
This Pommes Purée–Iconic French Mashed Potatoes Recipe partners perfectly with classic French mains such as coq au vin, beef bourguignon, or roasted duck. It also pairs elegantly with grilled fish or roasted vegetables, offering a comforting, velvety contrast to bold, hearty flavors.
Creative Ways to Present
For a festive touch, pipe the pommes purée into elegant rosettes on your plate using a large star tip. You can also create individual portions in ramekins and broil briefly for a golden crust. These little twists make this humble dish visually stunning and impressive on any dinner table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, transfer your Pommes Purée to an airtight container and refrigerate for up to 3 days. The cream and butter preserve their silkiness, though a quick stir before reheating will revive the texture perfectly.
Freezing
Freezing is possible but not ideal due to potential texture changes. If necessary, cool completely, then freeze in a sealed container for up to one month. Thaw gently in the fridge overnight before reheating.
Reheating
Gently warm your Pommes Purée over low heat on the stovetop or in a microwave, adding a splash of cream or milk if needed to loosen and restore the finish. Stir frequently and avoid high heat to maintain that lush, creamy consistency.
FAQs
What is the difference between Pommes Purée and regular mashed potatoes?
Pommes Purée is much smoother and silkier than typical mashed potatoes because it uses a ricer and often passes through a sieve, coupled with generous amounts of butter and cream. Regular mashed potatoes are usually mashed coarsely and may contain lumps.
Can I use a potato masher instead of a ricer?
You can, but it won’t give the same ultra-smooth texture. A ricer finely breaks down the potatoes without overworking them, which is key to the signature velvety Pommes Purée texture.
Why is it important to dry the potatoes after boiling?
Drying allows excess water to evaporate, which prevents the mash from becoming runny and helps achieve the light, fluffy texture that makes this dish so iconic.
Can I prepare Pommes Purée ahead of time?
Yes, you can prepare it a few hours in advance and reheat gently before serving. Just be sure to add a little extra cream or butter when reheating to maintain creaminess.
What potatoes work best for this recipe?
Yukon gold potatoes are ideal because of their naturally buttery flavor and creamy texture. Russets are often too starchy and can result in gluey mash if overworked.
Final Thoughts
If you’ve been searching for that one mashed potatoes recipe that feels both cozy and gourmet, this Pommes Purée–Iconic French Mashed Potatoes Recipe is an absolute must-try. It’s a beautiful reminder that simple ingredients treated with respect can create something truly extraordinary. Roll up your sleeves, give this recipe a whirl, and get ready to fall in love with mashed potatoes all over again!
PrintPommes Purée–Iconic French Mashed Potatoes Recipe
Pommes Purée, or iconic French mashed potatoes, is a silky, buttery side dish made using Yukon gold potatoes, unsalted butter, and heavy cream. Cooked gently on the stovetop and refined through ricing and optional fine-meshing, this recipe delivers ultra-smooth, velvety mashed potatoes perfect for accompanying a variety of main courses.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
Ingredients
Potatoes
- 2 pounds Yukon gold potatoes (small or medium)
Dairy
- 16 tablespoons unsalted butter (cubed)
- 2/3 cup heavy cream
Seasoning
- Salt, to taste
Instructions
- Prep the Potatoes: Peel the potatoes thoroughly and place them into a large pot filled with cold, generously salted water to season from within.
- Cook the Potatoes: Bring the pot to a boil over medium-high heat, then reduce to medium-low and simmer gently until the potatoes are fork-tender, about 15 to 20 minutes.
- Drain and Dry: Drain the cooked potatoes through a colander and let them rest for 1-2 minutes to allow excess moisture to evaporate, which is key to achieving light, fluffy texture.
- Rice the Potatoes: Pass the potatoes through a potato ricer over a large bowl in batches. For an ultra-smooth texture, push the riced potatoes through a fine-mesh sieve or tamis using a bowl scraper.
- Combine Cream and Butter: Transfer the riced potatoes into a pot placed over medium-low heat. Add the cubed unsalted butter, heavy cream, and a generous pinch of salt.
- Fold Ingredients Together: Gently fold the butter and cream into the potatoes using a rubber spatula until well combined. Avoid overmixing to prevent the potatoes from becoming gluey.
- Serve Warm: Transfer the finished pommes purée to a serving bowl or platter and serve immediately while warm for the best flavor and texture.
Notes
- Allowing the potatoes to dry after draining ensures a fluffier mash.
- Using a potato ricer followed by a fine-mesh sieve produces the smoothest texture.
- Do not overwork or mash vigorously to avoid gluey consistency.
- Yukon gold potatoes are preferred for their buttery texture and flavor.
- Serve immediately for best texture; reheating may cause the potatoes to dry out.
