Updated: Mar 1
One of my goals for 2021 is to revamp some of my recipes. Maybe after I discovered that I can actually make recipe videos, I had made the decision to do so. I should probably thank TikTok. Without shifting my attention to TikTok, I wouldn't have forced myself to learn video editing.
Anyway, this is my personal take of making pomme purée. There are millions upon millions of recipes online about making the silkiest softest fluffiest pomme purée. I am not saying that mine is the best, but it is my personal favorite at this point in time. My secrets are, using a ricer instead of a masher, infusing the cream, assemble while everything is still warm and lastly, passing everything thru' a fine sieve.
I know it is quite a bit of a workout, but it is worth it in the end. Please try to get your hands on Yukon Gold potatoes; they are the best for making mashed potatoes. If you want to be fancy or if you have access to La Ratte potatoes, do use them. They will be perfect! In closing, I hope you will give this recipe a try.
Heavy Whipping Cream, 231g
Herbes de Provence, Pinch
Bay Leaf, 1
Black Pepper, Pinch
Sea Salt, Pinch
Nutmeg Freshly Grated, Pinch
Garlic Unpeeled, 2 Cloves
Yukon Gold / La Ratte / Or Any Other Waxy Potatoes Washed Thoroughly, 1kg
Unsalted Butter Diced Room Temperature, 225g
White Pepper, Pinch
Preheat oven to 200 degrees celsius or 400 fahrenheit.
In a sauce pot, add cream, herbes de provence, bay leaf, pepper, salt, nutmeg and garlic.
Stir to combine well.
Bring it up to a simmer.
Allow it to simmer for 2 to 3 mins.
Remove from heat and allow the herbs to be infused with the cream.
Place potatoes on a baking tray lined with parchment paper.
Poke the potatoes with a fork.
Wack into the oven and bake for 30 mins or until the potatoes are fork-tender.
Remove from oven and set aside to cool down slightly.
While the potatoes are still warm, you can peel off the skins easily.
*You can set the skins aside and bake them later to enjoy cwispy potato skins snack.*
Once all the potatoes are peeled, pass the potatoes thru a ricer and into a large mixing bowl.
Pass the cream mixture thru a fine sieve. Discard any residue.
Reheat the cream to a simmer.
Add 1/3 of the cream into the potatoes.
Add in 1/3 of the butter as well.
Fold everything until the butter has melted.
Repeat the same process until everything is incorporated.
*Note that everything has to be combined while the cream and potatoes are still warm.*
Finally, pass everything thru' a fine sieve and into another large mixing bowl.
Taste and adjust seasoning with salt & white pepper.
Serve while it is warm.