Pommes Puree


These sublime buttery, creamy potatoes are based on the version made famous by French culinary legend Joël Robuchon. Slideshow:  More Potato Recipes 

Pommes Puree
Photo: © Con Poulos
Active Time:
20 mins
Total Time:
1 hrs
4 to 6


  • 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


  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.

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