Pommes 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.
