Pomme Puree (or Rich and Creamy Mashed Potatoes) is a simple yet satisfying side dish and a classic holiday tradition. With this simple recipe, you will make the best mashed potatoes for Thanksgiving, Christmas, Easter, or any other special occasion.
All you need is 30 minutes and 5 simple ingredients including salt and pepper!
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Why This Recipe Works?
- The method of boiling and draining the potatoes before mashing ensures a smooth and creamy texture, free from lumps.
- The addition of butter adds richness and depth of flavor to the potatoes, creating a luxurious taste.
- With just a few basic ingredients, this recipe is easy to follow and doesn't require complex techniques.
- The ability to make pomme purée in advance and reheat them without compromising texture or taste makes this recipe convenient for meal planning.
- These mashed potatoes are a crowd-pleaser and can complement a wide range of main dishes, from roasts to casseroles.
What Type of Potatoes is Best for Pomme Puree?
The best potatoes for fluffy, smooth, and flavorsome pommes purée are the ones with higher starch such as Maris Piper, Red Russets, Desire, King Edward, or Yukon Gold potatoes. I use the same potatoes for making delicious Duck Fat Roasted Potatoes and Crispy Sauté Potatoes.
Yukon Golds are perfect if you don't want to peel your potatoes as their skin is thinner than other varieties. Also, they're naturally creamy when mashed, and have a slightly buttery flavor.
Avoid using waxy potatoes as they require more mashing to become creamy which could leave you with gluey mashed potatoes.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Potatoes - Peel and roughly chop the potatoes and start cooking them with cold water.
- Butter - Use good quality unsalted butter. 30 grams seems like a lot of butter but it’s incredible how it affects the taste of the mashed potatoes. Make sure the butter is softened, not melted before adding it to the potatoes for a silky & beautiful texture.
- Cream - It makes mashed potatoes much creamier than milk. Warm it up before adding it to the potatoes.
- Seasoning - Use plenty of freshly ground black pepper and a generous amount of salt for the best-flavored mashed potatoes.
Step-by-Step Instructions
Peel and wash the potatoes, and try to cut them into equal chunky sizes to ensure even cooking.
Place the potatoes in a large saucepan with plenty of cold water enough to cover them all. This is necessary to have evenly cooked potatoes both inside and outside.
Put the large pan on medium heat, bring the potatoes to a boil, and then lower the heat. Gently simmer them without heavy boiling to avoid the potatoes falling apart while cooking.
Cook the potatoes thoroughly until soft enough to pierce with a knife easily to avoid the lumps in the mash.
Drain the potatoes thoroughly using a fine mesh sieve and then return them to the heat for 30 seconds to ensure that any remaining water on the potatoes completely evaporates.
Reduce the heat to very low and incorporate the softened butter, warm double cream, and ample seasoning into the potatoes.
Mash the potatoes with a ricer or a potato masher. If you use a food processor, make sure you don’t overwork the potatoes. Using the food processor too long will cause the mashed potatoes to get gluey.
Top Tips From the Chef
- Start cooking the potatoes with cold water. If you put your potatoes in boiling water, you will end up with potatoes that are cooked and soft outside and crunchy and hard inside.
- Cook the potatoes on medium-low heat. Gently simmer them without heavy boiling to avoid the potatoes falling apart while cooking.
- Let the potatoes dry before mashing. Drain them using a sieve and then return them to the heat for 30 seconds to make sure the water on the potatoes totally evaporates.
- Don't use cold butter or cream. Bring the butter to room temperature and warm up the double cream before adding it to the potatoes.
- Don't overwork the potatoes. Using a food processor or overworking them for too long will cause the mashed potatoes to get gluey.
Serving Suggestions
This ultimate Pomme Puree (rich and creamy mashed potatoes) is a great accompaniment to many dishes, especially roast dishes or grilled meats.
Some of the serving options are:
Aubergine Meatball Wraps (Islim Kebabi), Dutch Oven Roast Chicken, Izmir Kofte (Smyrna Meatballs), Baked Boneless Chicken Thighs, Mushroom Pie, Chuck Roast in Oven
Kuzu Incik - Turkish Lamb Shank , Steak Pie, Turkey Tenderloin in Oven, Kadınbudu Köfte - Turkish Meatballs with Rice, and Julia Child's Beef Bourguignon.
You can also use these fluffy mashed potatoes to top pies such as Cottage Pie, Turkey Shepherd's Pie, or Easy Fish Pie with Leeks.
Recipe Variations
The different variations of mashed potatoes can be made with the use of extra flavorings such as:
- Stir in a drizzle of truffle oil or truffle butter to the mashed potatoes for a luxurious and earthy flavor.
- Roast garlic cloves and mash them into the potatoes for a creamy and aromatic twist.
- Mix in your favorite grated cheese, such as cheddar, Gruyère, or Parmesan, for an extra layer of rich and gooey goodness.
- Add fresh chopped herbs like rosemary, thyme, or chives for a burst of freshness and vibrant flavor.
- Roast garlic and blend it with grated Parmesan cheese for an irresistible combination of umami and creaminess.
Storage and Reheating Instructions
Storage
If you have leftover mashed potatoes, let them cool to room temperature, then transfer them to an airtight container. Refrigerate for up to 3-4 days.
I don't recommend freezing mashed potatoes as they lose their texture and get watery when they freeze.
However, if you truly intend to freeze them, store them in airtight containers and use them within a month.
Reheating
The quickest and easiest way to reheat leftover puree potatoes is to microwave them.
Simply put them in the microwave (covered with a cling film) for a couple of minutes, and then give them a good stir before serving.
You can add a splash of cream or milk before reheating them if they are too dry.
Alternatively, you can reheat mashed potatoes on the stovetop.
Place the leftovers in a large pot over low heat, and add a splash of cream & a little bit of butter.
Stir often until heated through.
Recipe FAQs
If you want rich and silky mashed potatoes, you should use double cream (heavy cream).
Milk will not provide the same texture but it will give you lighter mashed potatoes with less amount of fat.
Leftover mashed potatoes can be used to make dishes like potato pancakes, gnocchi, and potato soup, or used as a topping for Cottage Pie or Fish Pie with Leeks.
Overworking the potatoes, especially with a food processor, can lead to a gummy texture.
Use a potato masher or potato ricer to avoid overmixing.
Related Recipes
For other delicious festive side dishes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this fluffy Pomme Puree - Creamy Mashed Potatoes as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Pomme Puree - Creamy Mashed Potatoes
Equipment
- 1 Saucepan
Ingredients
- 1 kg potatoes
- 30 g butter (room temperature)
- 200 ml double cream (warm)
- ½ tablespoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Peel and wash the potatoes, and try to cut them into equal chunky sizes to ensure even cooking.
- Place in a large pan with cold water, bring to a boil, and simmer on low heat for about 25 minutes or until they are soft enough to pierce with a knife.
- Drain the potatoes and return the pan to heat just for 30 seconds and give it a good shake to dry the potatoes.
- Turn the heat to very low and add the softened butter, warm double cream, and plenty of seasoning to the potatoes.
- Mash the potatoes using a potato masher until smooth.
- Alternatively, you can use a stand mixer, ricer, mouli, or drum sieve.
Notes
- The best potatoes for fluffy, smooth, and flavorsome mashed potatoes are the ones with higher starch such as Yukon Gold, Maris Piper, Red Russets, Desire, or King Edward.
- Start cooking the potatoes with cold water.
- Cook the potatoes on low heat. Gently simmer them without heavy boiling to avoid the potatoes falling apart while cooking.
- Let the potatoes dry before mashing.
- Don't use cold butter or cream. Bring the butter to room temperature and warm up the double cream before adding to the potatoes.
- Don't overwork the potatoes. Using a food processor or overworking them for too long will cause the mashed potatoes to get gluey.
Nutrition
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Emine Acar
I have tried a few different recipes, they turn out too watery but this was perfect, thank you for sharing this
Ayla Clulee
Hi Emine,
Thanks for trying and I am glad it turned out perfect for you 🙂
Best wishes
Ayla
Ayla
These mashed potatoes are delicious. I finally got a great recipe.