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Pomme Purée

Daniel Devereux
Creamy, velvety mash potatoes!
Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes
Course Side Dish
Cuisine French
Servings 2 people
Calories 88 kcal

Equipment

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

Ingredients
  

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

Instructions
 

  • 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!

Notes

Before serving taste for salt and pepper and add more to taste! 
Keyword French Flavour, Mash, Sides