Pomme Purée
POMMES PURÉE is a classic French rendition of mashed potatoes! Traditionally boiled (I do baked) potatoes puréed until smooth and whipped with cream, butter, and/or milk.
Yield: 4-6 servings
INGREDIENTS:
- 3lbs gold potatoes
- 1 cup (240g) heavy cream
- 1/2 cup (125g) milk
- 2 sticks (227g) unsalted butter, melted
- Salt to taste
- White pepper to taste
INSTRUCTIONS:
Preheat oven to 400° F (200 degrees C°).
Wash potatoes and remove any dirt spots. Let dry comepletely. In a pot, bring heavy cream, milk, and butter to a simmer.
With tin foil, cut out two pieces long enough to cover a 1/2 sheet tray. Press one sheet of foil into sheet tray and reserve the other for later steps.
Place dry potatoes onto sheet tray and generously drizzle with olive oil. Roll potatoes in oil to coat individually. Generously, salt potatoes from up above.
Take second sheet of foil and lay flat to line up with the edges of the bottom layer. Carefully crimp the edges together all around the potatoes to create a sealed foil bag of potatoes.
Bake for 60-90 minutes or until fork tender and skins are wrinkled enough to easily peel. Once cooked, allow potatoes to cool until manageable.
Carefully and quickly, peel hot potatoes and pass through a ricer on the medium grate size. Pour in cream mixture and mix until incorporated.
In batches, using a small ladle of rubber spatula, push potatoes through a fine mesh strainer to create lump-free and smooth potatoes.
Season with salt and white pepper to taste and serve immediately.