Pommes Puree
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 986
- Total Fat
- 90
- Saturated Fat
- 57
- Carbohydrates
- 42
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 8
- Cholesterol
- 252
- Sodium
- 888
- Total: 1 hr 15 min (includes cooling time)
- Active: 25 min
Ingredients
3 pounds large Yukon gold potatoes
2 cups heavy cream, warmed
1 pound (4 sticks) European-style salted butter, diced and kept cold
Kosher salt
Chopped fresh chives, for garnish
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.