Pommes Puree

These sublime buttery, creamy potatoes are based on the version made famous by French culinary legend Joel Robuchon.

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  • Servings: 4 to 6

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Ingredients

  • 3 pounds Yukon Gold potatoes
  • Kosher salt
  • 3 thyme sprigs
  • 3 garlic cloves, crushed
  • 3 sticks unsalted butter, cut into tablespoons
  • 1 cup heavy cream, warmed

How to make this recipe

  1. 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.
  2. 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.

Make Ahead

The pommes puree can be refrigerated overnight; reheat in the microwave.

Contributed By Photo © Con Poulos Published April 2015





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