5 Ingredients or Fewer
by: Grant Melton
October16,2018
3.7
7 Ratings
- Prep time 30 minutes
- Cook time 45 minutes
- Serves 8
Jump to Recipe
Author Notes
This extra buttery potato side dish (inspired by Joël Robuchon's iconic recipe) is richer, creamier, smoother and, dare I say, better than traditional mashed potatoes. —Grant Melton
- Test Kitchen-Approved
What You'll Need
Ingredients
- 3 poundsyukon gold potatoes, rinsed and scrubbed
- Salt
- 1 3/4 cupswhole milk
- 2 cloves of garlic, halved
- 1 poundbutter, cut into 1-inch chunks
- 1/2 teaspoonfinely ground white pepper
Directions
- Place the potatoes in a single layer in a large pot. Cover with at least 1-inch of water. Season with one tablespoon of salt. Place over medium heat and let simmer for 40-45 minutes or until potatoes are easily pierced with a knife. Once cooked, remove the potatoes from the water to an ice bath and let cool slightly. Discard the water from the pot and wipe clean with a kitchen towel and set back on the stove top.
- Once the potatoes are cool enough to handle, use a paring knife to remove the skins from the potatoes. Put the potatoes through a food mill or potato ricer into a mixing bowl. Set aside.
- Place the milk into the pot and bring to a simmer. Add the garlic and let it steep for a few minutes or until garlic is a fragrant and beginning to soften slightly. Discard the garlic and turn the heat to low. Using a whisk, whisk in the butter a few chunks at a time until the butter is well incorporated. Once the butter is melted, add in the riced potatoes and, using a wooden spoon or rubber spatula, stir to incorporate. Once smooth, season with two teaspoons of salt and white pepper.
- Pour the potatoes into a serving dish and serve hot. If serving later, pour into a casserole dish, cover with foil and keep warm in a 250°F oven until ready to serve.
Tags:
- French
- American
- Potato
- Weeknight Cooking
- 5 Ingredients or Fewer
- One-Pot Wonders
- Sunday Dinner
- Friendsgiving
- Fall
- Christmas
- Thanksgiving
- Winter
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6 Reviews
Jordan P. January 15, 2021
Dear everyone born after 1950, there's this new magic technology called microwaves that makes spending 40 min boiling potatoes a pretty dumb idea.
Also a food mill? Potato ricer? Can you come up with any more niche ways to squish a tuber you tools? To everyone reading this who actually wants to make pomme puree without buying new appliances, use a stiff fork to break up the potatoes followed by putting the mash through a metal strainer with a spatula.
Also do yourself a favor and add sea salt, black pepper, crushed tarragon/parsley, and a hint of parm/romano to bring a little flavor to this bland recipe.
Jordan P. January 15, 2021
Dear everyone born after 1950, there's this new magic technology called microwaves that makes spending 40 min boiling potatoes a pretty dumb idea.
Also a food mill? Potato ricer? Can you come up with any more niche ways to squish a tuber you tools? To everyone reading this who actually wants to make pomme puree without buying new appliances, use a stiff fork to break up the potatoes followed by putting the mash through a metal strainer with a spatula.
Also do yourself a favor and add sea salt, black pepper, crushed tarragon/parsley, and a hint of parm/romano to bring a little flavor to this bland recipe.
Michelle H. November 27, 2019
I thought these were smoother and more delicious than regular mashed potatoes. Perfect for the holidays.
Nancy G. December 18, 2018
Wow is that right a pound of butter for 3 pounds of potatoes? I made mashed potatoes for Thanksgiving and for 10# I don't think I used 3/4# of butter
Gary November 20, 2018
On the Pomme Purée recipe.
Can you say, TASTES LIKE DOG sh*t!!!!!!
So S. November 26, 2018
It's honestly just mashed potatoes but with a different texture, so the flavor is just buttery potatoes and really not anything else, similar to a basic mashed potatoes recipe.... Maybe try adding whatever herbs/spices you prefer if you like mashed potatoes more herby/spiced? If you like buttermilk in your mashed potatoes you could probably use cultured butter instead of normal butter (or some ratio of cultured:normal butter).
