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 occasion.
All you need is 30 minutes and 5 simple ingredients including salt and pepper!
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What Type of Potatoes To Use?
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.
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 and Substitutes
- Potatoes - Peel and roughly chop the potatoes and start cooking them with cold water.
- 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
It is very easy and straightforward to make the best creamy mashed potatoes.
To achieve the best results, you need to follow a few tips and simple steps:
Peel and wash the potatoes, and try to cut them into equal chunky sizes to ensure even cooking.
Put your potatoes in a large pan with plenty of cold water enough to cover them all.
This is necessary to have evenly cooked potatoes both inside and outside.
Put the 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 well and then return to the heat for 30 seconds to make sure the water on the potatoes totally evaporates.
Turn the heat to very low and add the softened butter, warm double cream, and plenty of seasoning to 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.
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
What to Serve With Mashed Potatoes?
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, Steak Pie, and Julia Child's Beef Bourguignon.
You can also use these fluffy mashed potatoes to top your pies such as Cottage Pie, Turkey Shepherd's Pie, or Fish Pie.
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 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.
Recipe FAQs
The different variations of mashed potatoes can be made with the use of extra flavorings such as roasted garlic paste, mustard, chopped herbs, grated hard cheese, or soft cheese.
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.
I don't recommend freezing mashed potatoes as they lose their texture and get watery when they freeze. If you really want to freeze them, keep them in airtight containers and use them within a month. Alternatively, you can keep them in the fridge for up to 3 days.
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.
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 these fluffy Mashed Potatoes as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet olsun!
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.