dinner · vegetarian · gluten-free
Pommes purée
Ultra-silky French mashed potatoes: Yukon Golds cooked in their skins, passed through a ricer or sieve, and whipped with an extravagant amount of cold butter and warm milk.
- Time
- 50min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Potato ricer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Cover the potatoes with cold salted water and simmer 30-40 minutes until a knife slides through.
-
2
Peel while hot and pass through a ricer or food mill back into the dry pot.
-
3
Over low heat, beat in the cold butter a few cubes at a time with a spatula until glossy.
-
4
Beat in the warm milk a little at a time until smooth and loose. Season with fine salt and, for the silkiest result, push through a fine sieve.
