Pomme Puree

There’s mashed potato, and then there’s pomme puree. I love ordinary mashed potatoes at the best of times, but this classic French recipe takes it up a million notches. Light, creamy, buttery and rich – there’s nothing quite like it. Left to my own devices I would have sat and eaten the whole bowl on my own – as it happens, I ate 3/4 of it myself. I did need a little lie down afterwards.

INGREDIENTS: (Serves 3-4)
500g potatoes (non-waxy, peeled and cut into 1/4s)
125g unsalted butter (diced and chilled)
125ml milk
salt & white pepper

DIRECTIONS:
Heat a pan of water until boiling add about 2 teaspoons salt then add the potatoes and cook until soft. Drain well and return them back to the pan. Let the steam come out of them for a few minutes to dry them out slightly, then pass them through a potato ricer or push through a fine sieve to create a fine, lump free mix. Do it twice for an even finer consistency.

Heat the milk until boiling in a small pan then keep hot over a very low flame. Place the potatoes in a saucepan and turn up the heat to medium high, mix the potatoes with a wooden spoon for about 3-4 minutes to remove any further moisture. Add the butter, a little bit at a time and beat in well between until all the butter is used up. Pour the hot milk into the puree and beat well. Add a good pinch of white pepper and a little salt to your taste. Serve hot!

SERVING:
This works well with so many dishes, but like I said I could have eaten this creamy, unctuous puree on its own with a big serving spoon!

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