French Mashed Potatoes (Pommes Purée)

For our 9 years of being together anniversary, we went out to eat at a fancy steak place. I got to try new (to me) types of steak, eat an amazing salad (yes, salads can be amazing), and swoon over the mashed potatoes. K was so excited about the mashed potatoes because he loves creamy smooth textures in food.

After finding this recipe in a magazine, I had to try it. I couldn’t handle the 2.5 sticks of butter required, so cut it down. It was definitely less rich than what we had at the restaurant, and not perfectly smooth since I don’t have a food mill, but it was still good and a more easily repeated treat that the Fudgelet could enjoy too. It’s not that complicated, but it does take a while because you cook the potatoes for awhile. But just like with regular mashed potatoes, once you cook them, the rest of it goes pretty quickly.

Directions for French Mashed Potatoes (Pommes Purée)

Adapted from Cook’s Illustrated November/December 2016

  • 2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 1.5 sticks (12 Tablespoons) butter
  • 1 and 1/3 cups milk (I used 2% instead of whole)
  • Salt and white pepper

Put the potatoes in a fine-mesh strainer and rinse under cold running water until the water runs clear. Allow to drain.

Meanwhile, in a medium-large saucepan over low heat, heat the butter, milk, and 1 teaspoon salt until the butter melts.

Add the drained potatoes, then increase the heat to medium. Cook until it just starts to boil, then reduce the heat to low, partially cover and simmer until a paring knife can be slipped in and out of the centers of the potatoes easily. This will take about 30-40 minutes, but stir every 10 minutes.

Drain the potatoes in the fine-mesh strainer set over a large bowl to save the cooking liquid. Wipe out the saucepan, then add the cooking liquid. Place it over low heat. You can use a food mill, but since I don’t have one, I used my potato ricer to rice the potatoes into the cooking liquid, whisking to recombine.

Season with salt and pepper to taste.

Directions for French Mashed Potatoes (Pommes Purée) (without pictures)

Adapted from Cook’s Illustrated November/December 2016

  • 2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 1.5 sticks (12 Tablespoons) butter
  • 1 and 1/3 cups milk (I used 2% instead of whole)
  • Salt and white pepper

Put the potatoes in a fine-mesh strainer and rinse under cold running water until the water runs clear. Allow to drain.

Meanwhile, in a medium-large saucepan over low heat, heat the butter, milk, and 1 teaspoon salt until the butter melts. Add the drained potatoes, then increase the heat to medium. Cook until it just starts to boil, then reduce the heat to low, partially cover and simmer until a paring knife can be slipped in and out of the centers of the potatoes easily. This will take about 30-40 minutes, but stir every 10 minutes.

Drain the potatoes in the fine-mesh strainer set over a large bowl to save the cooking liquid. Wipe out the saucepan, then add the cooking liquid. Place it over low heat. You can use a food mill, but since I don’t have one, I used my potato ricer to rice the potatoes into the cooking liquid, whisking to recombine. Season with salt and pepper to taste.

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