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

Rich Torrisi
April 2015

Gallery

Credit: © Con Poulos

Recipe Summary test

active:
20 mins
total:
1 hr
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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