Pomme Purée – Mashed Potatoes recipe

Pomme Purée – Mashed Potatoes recipe

French Whipped Potatoes, there is no equal. These are serious mashed potatoes.

It a fairly simple recipe, but you must execute properly to yield this decadence.

In this video:

3 LBS russet potatoes
6 OZ Milk – I used 2 %, but you can use whole milk or Half & Half (room temperature)
½ stick of unsalted butter = 2 OZ = 4 Tablespoons (room temperature)
1 teaspoon of salt

Peel the potatoes and place them in a bowl of cold water until ready to slice.

Slice the potatoes into ½ inch slices

Place the sliced potatoes in a stock pot and barely cover with cold water

Bring the potatoes to the boil and then simmer uncovered until all of the water is absorbed and or evaporates.

When the potatoes are tender and dry, run them through a potato ricer or food mill.

Return the riced potatoes top the pot

Place the pot over medium heat

Add the salt, butter, and milk

Whip the potatoes with a wire whisk until they are creamy

Russet Potatoes – about 3 LBS