Pommes Puree
Serves 6
15 mins prep
15 mins cook
28 mins total
Let’s be honest, the potatoes are the star of the show on most holiday tables — and this is a recipe worthy of that spotlight. Adapted from a recipe I learned in culinary school, it’s the perfect mashed potato: simple, flavorful, and somehow both light and rich at the same time.
0 servings
Peel all of the potatoes and evenly cut into large cubes.
Add the potatoes to a large pot and add cold water until potatoes are covered with 2–3 inches of water.
Add in a 5-finger pinch of salt and the garlic. Bring to a boil, then lower to a simmer and cook until the potatoes are fork tender.
In the meantime, bring a small pot to the stove. Add the heavy cream, thyme, and lemon peels (use a potato peeler to thinly peel the lemon and cut out as much white pith as possible). Keep warm over low heat.
Once the potatoes are fork tender, drain. Briefly return to the pot to remove excess moisture.
Pass all of the potatoes through a ricer or food mill for the smoothest texture (hand mashing also works, but won’t produce as smooth of a texture).
Pour in half the heavy cream and stir well. Slowly incorporate the rest until you achieve the desired consistency. Season with salt and pepper to taste.
Add in the cold butter and stir to incorporate (this adds a beautiful shiny finish).
Garnish with some thinly sliced butter and fresh thyme or thinly sliced chives.
