Project Description

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.

Serves 4
Preparation 10 minutes
Cooking 15 minutes


800g desiree or floury potatoes
50ml milk
50ml cream
100g cold butter, diced
Salt, to taste


  1. 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.
  2. 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.

Potato puree or mash has many uses such as in Creamy Seafood Pie
Serve with Fricassee of Chicken with Mushrooms