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This pomme purée recipe uses all the potato including the so-often thoughtlessly discarded skins.
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The Lows
Pomme Purée: Ingredients
- 1 kg starchy, fluffy potatoes (see notes)
- 500g unsalted butter
- 500ml double cream
- 100ml whole milk (optional)
- Maldon sea salt
- Black pepper to grind or cayenne (to taste)
- Fresh nutmeg (optional)
Pomme Purée: Tools
- Food mill or tami sieve
- 2 large saucepans
- Silicon spatula (recommended, not essential) or a cooking spoon
- Microplane or very fine grater
Pomme Purée: Method
Step One – Baking Potatoes
Preheat your oven to 180°C or 350°F. Place the potatoes in the oven and bake until they are cooked all the way through to the middle. Time will vary depending on the potato size and your oven settings. There is no need to prick the potato skin, seasonal potatoes or cover them in oil. You are not going to eat the skin.
Step Two – Prep the Butter
Place the butter in a large saucepan over a very low heat allowing it to melt slowly. Place the potato mill over the saucepan with the melted butter. If you are using a tami, you would not place this over the saucepan and instead use the tami over a bowl first. Turn off the heat if you melt the butter and the potatoes are not ready yet. Place the cream in a separate saucepan over a low heat allowing it to warm but definitely not boil.
A Word About Potatoes
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