Pommes Purée (French Mashed Potatoes)
An ultra-rich, silky, velvety potato purée.
Ingredients
Potatoes:
- 680 g (4-5 medium) waxy potatoes (such as Yukon), peeled and diced
- 1 tbsp salt
- 175 g (¾ cup) unsalted butter, cubed and chilled
- 25 g (¼ cup) parmesan, grated
Infused Cream:
- 150 g (⅔ cup) heavy cream
- 1 bay leaf
- 5 cloves garlic, crushed
- salt and black pepper to taste
Garnish:
- fresh chives, thinly sliced
- extra virgin olive oil optional
Instructions
- Cook the potatoes: Place the diced potatoes in a medium pot and add enough cold water to fully cover them (about 3 quarts). Add salt (about 1 tbsp) and bring to a boil over medium-high heat. Taste the cooking water and adjust salt if needed so it tastes well seasoned.
- Reduce the heat to medium-low and simmer for about 7 minutes, or until the potatoes are tender enough to easily crush with the back of a spoon. Avoid letting the water return to a full boil, which can make the potatoes watery.
- Make the infused cream: In a small saucepan over medium heat, combine the heavy cream, bay leaf, and smashed garlic. Bring to a boil and cook until the cream reduces by about half, about 3 minutes.
- Season lightly with salt. Discard the bay leaf and garlic cloves. Set aside.
- Dry the potatoes: Drain the potatoes in a colander and let them sit for about a minute to release excess moisture. Return them to the pot and place over medium heat for 1-2 minutes, covered, allowing the potatoes to steam and dry slightly.
- Rice the potatoes: Pass the hot potatoes through a potato ricer into a medium bowl. Continue until all the potatoes have been riced.
- Finish the purée: Fold half of the warm infused cream into the riced potatoes using a silicone spatula or whisk. Lightly whip the potatoes, then add the remaining cream.
- Add the butter a few cubes at a time, folding and whipping until fully incorporated. Season with salt to taste. Fold in the parmesan. The finished purée should be light, and fluffy, loose enough to slowly run off the side of a spoon or spatula.
- Garnish with chopped chives and a drizzle of olive oil, if desired. Serve.