Pomme Puree (Paris Mash) + Video
These fondant potatoes a.k.a. pomme puree a.k.a. “Parish Mash” potatoes are the most decadent potatoes you will ever indulge in. If you aren’t afraid of a little butter, and a whole lot of richness, then this recipe is perfect for you. Paris Mash is very rewarding, only if you have a little patience. This is a perfect side for a great steak or a juicy roasted chicken. Honestly, whatever you pair it with will be a delight!
Why you’ll love this Paris Mash / Pomme Puree recipe
These fondant mashed potatoes are so rich and buttery they literally melt in your mouth. They’ll also coat whatever plate or bowl you bestow them upon. Held together with mostly butter, these French-Style potatoes are the most velvet like mashed potatoes you will ever eat.
Paris Mash
These fondant potatoes a.k.a. pommes puree a.k.a. "Parish Mash" potatoes are the most decadent potatoes you will ever indulge in. If you aren't afraid of a little butter, and a whole lot of richness, then this recipe is perfect for you. Pomme Puree is very rewarding, only if you have a little patience.
Equipment
- 1 ricer or sift
Ingredients
- 1½ lbs Yukon gold potatoes
- 2 sticks unsalted butter
- ⅛ cup salt
- ½ cup heavy cream
- 3 cloves garlic smashed
- 1 sprig rosemary
- 2 tbsp salt and pepper
- chives to garnish
Instructions
- Cover unpeeled potatoes in a pot of water. Add ⅛ cup of salt and bring to a boil. Leaving the potatoes unpeeled allows for any moisture to keep out of the end result.
- To a small saucepan on low heat, add in heavy cream, salt and pepper, garlic cloves, and rosemary. Cook until you see steam emerge from the pan and then cut the heat. Put the lid on and allow to steep until we are ready to use the mixture.
- Once potatoes are fork tender, remove from heat and peel carefully using a towel. The potatoes are super hot!
- Once all of the potatoes are peeled, pass them through a ricer. Or alternatively, use a sifter. We want the potatoes to be as fine as possible.
- To a skillet on medium-low heat, add the potatoes to remove any moisture that may have gotten into the potatoes during the boiling process. Stir and fold the potatoes for about 3 minutes. Turn the heat off.
- In the same skillet, add in butter 2 tbsp. at a time and stir until the butter has melted. Do this until there is only 2 tbsp.. remaining.
- Strain cream mixture a little at a time, over potatoes and stir to incorporate. Once cream is fully incorperated, taste and salt additionally if needed.
- Serve immediately, and garnish with chives.
