Pommes Puree
Pommes Puree
Ingredients
For the Pommes Puree
- 2 pounds russet potatoes, peeled and cut into 2-inch chunks
- 1 tablespoon kosher salt, for boiling
- 1 cup unsalted butter, melted
- kosher salt, as needed, for seasoning
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Place the peeled and cut potato chunks in a large pot. Cover with cold water, ensuring the potatoes are submerged by at least 1 inch. Add 1 tablespoon of kosher salt to the water. Bring the water to a rolling boil over high heat, then reduce heat to medium and cook until the potatoes are very tender and easily pierced with a fork, about 15-20 minutes.
⏱️ 20 min
- 2
Once cooked, carefully drain the potatoes in a colander. Allow them to steam dry for 2-3 minutes to remove excess moisture. This step is crucial for achieving a fluffy, non-watery puree.
⏱️ 3 min
- 3
While the potatoes are steaming, melt the unsalted butter in a small saucepan over very low heat. Keep it warm.
⏱️ 5 min
- 4
Pass the dried potatoes through a potato ricer directly into a large, warm bowl. This will create an ultra-smooth, lump-free texture.
⏱️ 2 min
- 5
Gradually pour the melted butter into the riced potatoes, a little at a time, while continuously stirring with a wooden spoon. Continue stirring until the butter is fully incorporated and the mixture achieves a creamy, smooth, and luxurious consistency. Taste and add additional kosher salt as needed.
⏱️ 5 min
- 6
Transfer the smooth Pommes Puree to a decorative serving platter. Use a spatula to spread it out evenly, creating a relatively flat surface.
⏱️ 1 min
- 7
Using a specialized rolling tool (or the tines of a fork if a specialized tool is unavailable), lightly rake parallel grooves across the entire surface of the potatoes. This step helps the final butter penetrate deeply.
⏱️ 1 min
- 8
Pour a final 'touch' (a visible amount) of the remaining melted butter over the grooved potatoes. Gently tilt the plate back and forth to ensure the butter runs into all the grooves. Garnish generously with finely chopped fresh chives before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pommes Puree
Ingredients
For the Pommes Puree
- 2 pounds russet potatoes, peeled and cut into 2-inch chunks
- 1 tablespoon kosher salt, for boiling
- 1 cup unsalted butter, melted
- kosher salt, as needed, for seasoning
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Place the peeled and cut potato chunks in a large pot. Cover with cold water, ensuring the potatoes are submerged by at least 1 inch. Add 1 tablespoon of kosher salt to the water. Bring the water to a rolling boil over high heat, then reduce heat to medium and cook until the potatoes are very tender and easily pierced with a fork, about 15-20 minutes.
⏱️ 20 min - 2
Once cooked, carefully drain the potatoes in a colander. Allow them to steam dry for 2-3 minutes to remove excess moisture. This step is crucial for achieving a fluffy, non-watery puree.
⏱️ 3 min - 3
While the potatoes are steaming, melt the unsalted butter in a small saucepan over very low heat. Keep it warm.
⏱️ 5 min - 4
Pass the dried potatoes through a potato ricer directly into a large, warm bowl. This will create an ultra-smooth, lump-free texture.
⏱️ 2 min - 5
Gradually pour the melted butter into the riced potatoes, a little at a time, while continuously stirring with a wooden spoon. Continue stirring until the butter is fully incorporated and the mixture achieves a creamy, smooth, and luxurious consistency. Taste and add additional kosher salt as needed.
⏱️ 5 min - 6
Transfer the smooth Pommes Puree to a decorative serving platter. Use a spatula to spread it out evenly, creating a relatively flat surface.
⏱️ 1 min - 7
Using a specialized rolling tool (or the tines of a fork if a specialized tool is unavailable), lightly rake parallel grooves across the entire surface of the potatoes. This step helps the final butter penetrate deeply.
⏱️ 1 min - 8
Pour a final 'touch' (a visible amount) of the remaining melted butter over the grooved potatoes. Gently tilt the plate back and forth to ensure the butter runs into all the grooves. Garnish generously with finely chopped fresh chives before serving immediately.
⏱️ 1 min