- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 986
- Total Fat
- 90 g
- Saturated Fat
- 57 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 252 mg
- Sodium
- 888 mg
My pommes puree is loaded with butter and cream, but the real key is using Yukon gold potatoes. This is the last thing I do when serving a big holiday meal, because they have to be eaten right away. And remember, serve warm and not piping hot, because if they get too hot, the butter will separate.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 986
- Total Fat
- 90 g
- Saturated Fat
- 57 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 252 mg
- Sodium
- 888 mg
Ingredients
Directions
Special equipment:
a potato ricer- Preheat the oven to 400 degrees F.
- On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake until tender, about 45 minutes. Let cool slightly until able to be handled but still hot. Peel the potatoes.
- Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
- Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with the chives.
