Pomme Purée

Pomme Purée

Pomme Purée


Indulgent creamy potatoes!

Pomme Purée is French for mashed potatoes, really creamy good mashed potatoes! These potatoes are super smooth, buttery, creamy and the perfect pairing for your stews, casseroles and roasts! All you need is good mashing potatoes, lots of indulgent cream and butter and salt and pepper.

I love French cooking and food and often refer to the french name of a lot of my recipes. The French love their food and they really do take it very seriously. It is no surprise that some of the best culinary institutes in the world are located in France. I am sure you have been to a french restaurant and wondered how the mash is so velvety and delicious. The reason lies behind the recipe ingredients and technique which involve an indulgent amount of butter and cream!

pomme purée

What do i need?

  • Mashing potatoes – My go to varieties for really good mash potatoes are King Edward or Maris piper desiree are great too if you can find them! Lots of potatoes often say on the pack what they are best for so feel free to use this as a guide too.
  • Thick and creamy Double Cream is what you want to use in this recipe so have lots on standby.
  • Unsalted French butter! French butter is simply the best. I buy mine from Costco. You can also buy one of my favourite French brands on Ocado, but be warned the prices are not as great as Costco.
cream and butter

What are the best tools for Pomme Purée?

  • Potato masher – This is the most common tool used and found in most homes but I advise investing in one of the gadgets below to use in unison with your classic masher!
  • Potato mill or food mill – This tool is a must have if you have the space for it and a bigger household. It can take a larger quantity of potato than a ricer. The perforated disk has much finer holes than a ricer and this results in an even smoother consistency.
  • Potato ricer – This is a great tool highly regarded for making mash. It is like a giant garlic press, all you do is place the potatoes in the chamber and press into your pan.
  • Immersion blender – I am not a huge fan of using a blender for mash because it can cause too much of the starch to breakdown, leaving you with a nasty sticky gloop that doesn’t taste all that great! If you are mixing other root vegetables with your mash this is a tool that will work well.
  • Hand mixer – If you have a hand mixer give it a try! Once you have mashed the potatoes as much as possible with your ricer and masher give it a little wiz with your handmixer! The result is fluffy smooth purée.

Tips & Tricks

  • If you don’t have a potato ricer you should definitely get one. I got mine from Ikea when I first moved into my flat and I love that damn thing. It makes the process of mash so much easier! I use this and a potato masher which works great.
  • Have extra butter and cream on standby just in case you feel you need more. Mash will be different every time and be very dependant on the type of potato you are using and the utensils you are using.

Serving Suggestions –

This Pomme Purée goes well with whatever you want it to, it is a delicious and versatile potato side. Try it out with my Coq au Vin or Seared Duck Breast recipes! Let me know how it goes in the comments below – enjoy!

Pomme Purée

Creamy, velvety mash potatoes!
Servings 2 people
Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes


  • Colander
  • Potato ricer
  • Potato masher
  • Spatula
  • Hand held mixer (optional)
  • Pot
  • Peeler
  • Sharp knife


  • 500 g maris piper potatoes
  • 1 cup double cream
  • 100 g unsalted butter
  • 1 tsp salt
  • ½ tsp black pepper


  • Peel your potatoes and cut in half or quarters (dependent on size). Cut all potatoes to roughly the same size so they cook evenly.
  • Put potatoes into your pot and fill with cold water to about an inch above the level of the potatoes. Turn the heat to high and cover and leave to boil for 20 minutes. After about 10 minutes you will probably have to remove the cover and leave uncovered for the remainder of cooking.
  • After 20 minutes use a fork to check your potatoes, if not ready leave for a further 10 minutes and check again with a fork. When ready the potatoes will be very soft and even break when pierced with a fork.
  • When ready drain your potatoes with your colander and leave to drain fully. Now return your pot back to the heat and add the cream and butter and gently melt and combine together by mixing on low heat. Once the mixture has warmed through and the butter has melted add the salt and pepper and take off the heat and begin pressing your potatoes into the pot with your ricer.
  • Once all potatoes have been 'riced' return to the heat on low and use your spatula to combine the mixture together, then use your masher to mash and smooth out further. Do this for about 3-5 minutes or until you are happy with the consistency and the mash is hot and steamy.
  • This final step is optional. If you feel the puree could be smoother or fluffier grab your hand mixer and mix for a couple of minutes and you are ready to serve!


Before serving taste for salt and pepper and add more to taste! 
Author: Daniel Devereux
Calories: 88kcal
Cost: £5
Course: Side Dish
Cuisine: French
Keyword: French Flavour, Mash, Sides

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @chilliandlife on Instagram and hashtag it #chilliandlife #CANDL.

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