Pommes Puree
Serves 615 mins prep15 mins cook
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
What you need
Instructions
0 Peel all of the potatoes and evenly cut into large cubes. 1 Add the potatoes to a large pot and add cold water until potatoes are covered with 2–3 inches of water. 2 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. 3 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. 4 Once the potatoes are fork tender, drain. Briefly return to the pot to remove excess moisture. 5 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). 6 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. 7 Add in the cold butter and stir to incorporate (this adds a beautiful shiny finish). 8 Garnish with some thinly sliced butter and fresh thyme or thinly sliced chives.View original recipe