Pommes Puree, or a really fancy way of saying mashed potato, has to be the smoothest and yummiest way I have had potatoes. If you like your potatoes smooth, light and fluffy then these are the potatoes for you! If you do not have a food mill or a ricer, trust me it is worth the investment! I personally have a ricer and it has made a huge difference in the way I finish off my potatoes as well as other vegetables. I hope you enjoy this recipe as much as we did! Don't forget that kitchen scale!
Pommes Puree
4 Servings
Ingredients:
1 lb. russet potatoes
2 oz. unsalted butter, room temp
1/4 cup heavy cream, warmed
salt and pepper to taste
Directions:
1. Peel and eye the potatoes and cut them into
uniform sizes. Cover in water and simmer until
tender.
2. Drain well and let potatoes steam dry in strainer.
3. Press potatoes through strainer, ricer, pass through
a food mill OR mash with a masher.
4. Stir in butter and heavy cream.
5. Season with salt and pepper to taste.
Serve and enjoy!
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YAAAAY
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