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  • Writer's pictureDebra

Pommes Puree


Pommes puree is a French term used for mashed potatoes. The difference in pommes puree and mashed potatoes is instead of milk you use cream to give the pommes puree a richer flavor and texture. For this dish you are going to put away the russet potatoes and pull out the Yukon. Yukon Golds have a naturally buttery flavor and that buttery flavor will get boosted when it comes to adding the actual butter and cream to the dish.


Joël Robuchon is the great French chef that deserves all the praise for these awesome smooth and decadent mash potatoes. Pommes puree is a classic French style potato puree that is delicious with all types of dishes from shank roasted chicken, steak, and fish. The list could go on and on.


This dish is creamy, silky, and smooth that it makes your mouth start to tingle. Just the right touch of butter and salt intertwine to create the best umami flavor.



Try these other great potato recipes:

Sweet Potato Puree


Did You Know

Waxy potatoes like red, yellow, and white are high in moisture, low in starch, and can maintain a dense texture when cooked. On the other hand, brown potatoes are starchy, low in moisture, high in starch and have a floury texture when cooked. For this dish a waxy potato is the best option Yukon gold recommended.


Quick Tip

If you dice your potatoes it can provide a more even cook.

Always season your water and start the cooking process with cold water, then bring to a rapid boil.

If you don't have a ricer, a food processor works too.


Ingredients Pommes Puree



2 lbs. Yukon Potatoes

1 cup heavy cream

1/2 cup sour cream

2 sticks butter

kosher salt (to taste)











Let's Cook!


  • Wash the Yukon potatoes, peel and cut them in half sizes. The potatoes should be close in size to ensure an even cook.

  • Place the potatoes in a large sauce pan in cold water about one inch of water above the potatoes.

  • Add 1/2 tablespoon of kosher salt to the water.

  • Bring the potatoes to a rapid boil then turn down the heat until fork tender.



  • Add potatoes to a food processor if you don't have a ricer.

  • Add room temperature or warm heavy cream.

  • Add the sour cream to the food processor.


  • Add in butter to the food processor and blend well until silky smooth. Taste for salt and add if necessary.


Bon Appetit, ENJOY!




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Debra Johnson | Food Blogger
Hi, I'm Debra

I am happy to share quick and easy recipes that fill the belly, warms the soul, and tastes Delish!

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