Pommes Puree (French-Style Potato Puree)

Ultra-smooth, butter-rich potato puree passed through a fine sieve for a silky restaurant texture.

Ingredients

• 2 lb Yukon Gold potatoes, peeled and cut into even pieces

Kosher salt

• 1 lb (4 sticks) cold unsalted butter, cubed
• 1/2 to 1 cup whole milk, warmed
• Freshly grated nutmeg (optional)

Directions

1. Place the potatoes in cold salted water, bring to a boil, and simmer until completely tender, about 20 to 25 minutes; drain well.
2. Pass the hot potatoes through a ricer or food mill back into the warm pot.
3. Over low heat, beat in the cold butter a few cubes at a time with a wooden spoon until fully emulsified and glossy.
4. Beat in enough warm milk to reach a smooth, spoonable consistency.
5. For the silkiest texture, press the puree through a fine-mesh tamis or sieve.
6. Season with salt and a little nutmeg and serve hot.

Notes

Adapted from Thomas Keller’s Bouchon; the near-equal weight of butter to potato is the classic French restaurant ratio.