Pommes Purée

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Pommes purée is France’s answer to mashed potatoes. But instead of simply mashing the spuds, they get passed through a food mill and a tamis (a large fine-mesh drum) to make them as smooth as satin sheets. Think of them as the fancier, more luxe version of the comfort food classic. Here, chef Alexia Duchêne of Le Chêne in New York City, takes inspiration from chef Joël Robuchon’s famous version, adding a wealth of milk and butter to the potatoes for a truly decadent result. You can serve them as a comforting side next to roast chicken or seared steak, elevating any dinner into a bistro-worthy affair.

For more French classics, check out the following recipes: Bistro-Style Croque Monsieur; Poulet Rôti; and Ratatouille.

Ingredients

lb. 4 oz. large Yukon gold potatoes (5–7)
Kosher salt

cup (2 sticks) chilled unsalted butter, sliced

Special Equipment

A food mill and a fine-mesh tamis

Need to make a substitution?

Preparation

Step 1

Place 2 lb. 4 oz. large Yukon gold potatoes (5–7) in a large pot and pour in water to cover by about 2″. Season generously with kosher salt and bring to a boil. Cook until potatoes are fork-tender, 20–25 minutes.

Step 2

Meanwhile, heat 1 cup whole milk in a small saucepan over low heat and keep warm.

Step 3

Drain potatoes. Working quickly so they remain hot, peel potatoes with a paring knife and cut into pieces. Pass potatoes through food mill into a medium bowl, then pass through tamis onto a sheet of parchment paper, pressing with a heatproof rubber spatula.

Step 4

Transfer potato purée to a small pot or large saucepan and cook over medium-low heat, stirring constantly, until dried out a little and steaming, about 3 minutes. Gradually pour in warm milk, stirring constantly until smooth and spoonable (you might not need all of the milk). Remove from heat and add 1 cup (2 sticks) chilled unsalted butter, sliced, a few pieces at a time, whisking after each addition until melted and combined before adding more. Taste pommes purée and season with salt as needed.