Pomme Puree - Creamy Mashed Potatoes

5 from 3 votes

Pomme Puree (or Rich and Creamy Mashed Potatoes) is a simple yet satisfying side dish and a classic holiday tradition.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American, british

Diet: Gluten Free, Halal, Vegetarian

Servings: People

Calories: 370kcal

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.

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.