Easy Pommes Puree
Forget lumpy mash, this Easy Pommes Puree is the best version without going to the trouble of putting the potatoes through a mouli several times for the classic Paris Mash. Although purists would boil the potatoes whole in their skins, this way is much easier.
Preparation 10 minutes
Cooking 15 minutes
800g desiree or floury potatoes
100g cold butter, diced
Salt, to taste
- Peel potatoes and cut into even-sized pieces. Place in a saucepan and cover with cold, salted water. Bring to boil on high heat, then reduce heat to medium and simmer for 12–15 mins, until potato is soft. Drain well in a colander, then return to hot pan and toss briefly over heat to dry a bit more. Push potatoes through a ricer, mouli or sieve while still hot.
- Meanwhile, heat milk, cream and half the butter in a small saucepan or microwave on medium. Whisk together then quickly stir into potato. Taste and season if desired, check the texture and if desired beat in remaining butter.
Lyndey’s Note: You can play around with the quantities of dairy here depending how rich you like your puree – if you wanted to reduce the butter to 50g, then you could increase the milk to 1/3 cup (80ml) and the cream to ¼ cup (60ml) or even just use ½ cup milk and no cream.