Pommes Puree Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 30 minutes
Cooking time: 45-55 minutes
Serves: 4 as a side dish
Ingredients Needed
- 500g/1.1lbs potatoes
- 2 tablespoons salt
- 250g/8.8oz butter, cubed
- 1/2 cup/125ml/4floz whole milk
- Salt and pepper to taste
- 1 tablespoon chopped chives to serve
Step-By-Step Instructions
Step 1 BOIL- Scrub and clean the potatoes (500g/1.1lbs potatoes) very well, leaving the skin on. In a large saucepan, bring enough water to the boil to cover potatoes and add the salt (2 tablespoons salt). Bring potatoes to a simmer. Cook potatoes uncovered over moderate heat until a knife can be inserted into the potato easily. Drain in a colander and allow to cool for 10 minutes. With gloves, remove the skins.
Step 2 PRESS - Pass the potatoes through a potato ricer fitted with the finest setting. Place the mashed potato into a heavy bottomed saucepan on low heat. With a flat bottomed spatula, stir the potato for 3-5 minutes to remove all moisture - the potatoes should be light and dry. Add the butter (250g/8.8oz butter), 2-3 cubes at a time until it is thoroughly incorporated.
Step 3 SIEVE- Bring the milk (1/2 cup/125ml/4floz whole milk) just to the boil (you can do this in the microwave or in a saucepan). Slowly add the milk a little at a time or in a thin stream. Ensure that each quantity of milk is fully incorporated before adding more milk. Pass the potatoes through a fine mesh sieve into another heavy bottomed saucepan. Season with salt and pepper. This can be made up to 1 hour in advance.
Step 4 SERVE - Scoop into a warmed dish and smooth over with an angled spatula. Using the spatula, press down gently to make patterns. Sprinkle with chopped chives (1 tablespoon) to serve.
Step 5 WARM - To keep warm, place in the top of a double boiler, uncovered, over simmering water and stir occasionally to keep smooth.
Personal Note
Every time I make these pommes puree I am so chuffed with how they turn out. They really are incredible and I think I'm very clever although it's not me that's clever, it's Joel Robuchon. But there is something instantly ego boosting when you cook something that tastes delicious.
And as I was taking photos of this, so proud of the pommes puree, beaming broadly at the dish as if I were a proud mother, I dropped my phone into the centre of the mash!
My ego boost was dashed in a matter of seconds. That's why there aren't that many pictures of these mashed potatoes because once my phone fell into it, it took out the pretty pattern and I had no choice but to eat it by the spoonful Your Honour...
So tell me Dear Reader, have you ever tried Robuchon's pommes puree?