Pomme Purée (Batatis Puree)
Pomme Purée (Batatis Puree)
Ingredients
- 1 kg starchy potatoes, such as Russet or Yukon Gold
- 250 g unsalted butter, cold, cubed
- 100 ml whole milk, hot, up to 150 ml
- as needed fine salt
Instructions
- 1
Place the potatoes, whole and with their skin on, in a large pot. Add enough cold water to cover the potatoes by about 3 cm. Add a generous amount of salt to the water.
⏱️ 2 min
- 2
Bring the water to a gentle boil over low heat and cook until a knife slides into the center of the potatoes easily, indicating they are fully cooked. This helps preserve the starch.
⏱️ 25 min
- 3
Immediately drain the potatoes. While still hot, carefully peel the potatoes. Work quickly to avoid burning your hands.
⏱️ 5 min
- 4
Pass the peeled potatoes through a potato ricer into a clean bowl. Alternatively, you can use a fine-mesh sieve and a sturdy spoon to push them through.
⏱️ 3 min
- 5
Transfer the riced potatoes to a clean pot and return them to low heat for 30 to 60 seconds. Stir continuously with a wooden spoon to remove any excess moisture.
⏱️ 1 min
- 6
Turn off the heat. Gradually incorporate the cold, cubed unsalted butter into the potatoes, stirring with a wooden spoon until fully melted and combined.
⏱️ 3 min
- 7
Slowly add the hot whole milk, starting with 100 ml, while stirring the mixture with a spatula, then whisking, and finally stirring with a wooden spoon until the purée becomes silky smooth. Add more milk, up to 150 ml, if a thinner consistency is desired.
⏱️ 5 min
- 8
Season the mashed potatoes generously with fine salt to taste.
⏱️ 1 min
- 9
For an extra smooth texture, pass the entire mashed potato mixture through a fine-mesh sieve into a serving bowl.
⏱️ 5 min
- 10
Serve the Pomme Purée immediately.
Kitchen Tools
Nutrition Facts (per serving)
Pomme Purée (Batatis Puree)
- 1 kg starchy potatoes, such as Russet or Yukon Gold
- 250 g unsalted butter, cold, cubed
- 100 ml whole milk, hot, up to 150 ml
- as needed fine salt
Instructions
- 1
Place the potatoes, whole and with their skin on, in a large pot. Add enough cold water to cover the potatoes by about 3 cm. Add a generous amount of salt to the water.
⏱️ 2 min - 2
Bring the water to a gentle boil over low heat and cook until a knife slides into the center of the potatoes easily, indicating they are fully cooked. This helps preserve the starch.
⏱️ 25 min - 3
Immediately drain the potatoes. While still hot, carefully peel the potatoes. Work quickly to avoid burning your hands.
⏱️ 5 min - 4
Pass the peeled potatoes through a potato ricer into a clean bowl. Alternatively, you can use a fine-mesh sieve and a sturdy spoon to push them through.
⏱️ 3 min - 5
Transfer the riced potatoes to a clean pot and return them to low heat for 30 to 60 seconds. Stir continuously with a wooden spoon to remove any excess moisture.
⏱️ 1 min - 6
Turn off the heat. Gradually incorporate the cold, cubed unsalted butter into the potatoes, stirring with a wooden spoon until fully melted and combined.
⏱️ 3 min - 7
Slowly add the hot whole milk, starting with 100 ml, while stirring the mixture with a spatula, then whisking, and finally stirring with a wooden spoon until the purée becomes silky smooth. Add more milk, up to 150 ml, if a thinner consistency is desired.
⏱️ 5 min - 8
Season the mashed potatoes generously with fine salt to taste.
⏱️ 1 min - 9
For an extra smooth texture, pass the entire mashed potato mixture through a fine-mesh sieve into a serving bowl.
⏱️ 5 min - 10
Serve the Pomme Purée immediately.