These sublime buttery, creamy potatoes are based on the version made famous by French culinary legend Joël Robuchon.
Slideshow: More Potato Recipes
3 pounds Yukon Gold potatoes
3 thyme sprigs
3 garlic cloves, crushed
3 sticks unsalted butter, cut into tablespoons
1 cup heavy cream, warmed
How to Make It
In a saucepan, cover the potatoes with cold water and season generously with salt. Add the thyme and garlic, bring to a simmer and cook until tender, about 40 minutes. Drain well. Let the potatoes cool, then slip off and discard the skins.
Using a ricer and working over a large bowl, rice the potatoes with half of the butter. Strain through a fine sieve into a large saucepan, pushing them through with a sturdy rubber spatula. Mix in the remaining butter and the heavy cream. Season with salt.
The pommes puree can be refrigerated overnight; reheat in the microwave.
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