Pommes Purée (Rich and Creamy Mashed Potatoes) Recipe (2024)

FAQs

Is pommes puree same as mashed potatoes? ›

Pomme puree is a type of mashed potato that has a much smoother texture than the normal mashed potato. The term itself is French for 'mashed potato'.

Mashed potatoes can have butter and perhaps a bit of milk. Creamed (or whipped) potatoes are beaten with an electric mixer -- or one of those old-time hand-held manual mixers -- and they have lots of butter and cream to create a smoother texture. I've even seen a friend creaming her potatoes in a huge food processor.

There are several ingredients that you can add to your potatoes that will quickly thicken them. They include flour, cornstarch, powdered milk, instant potato flakes, potato starch, arrowroot, tapioca, or parmesan cheese. Cornstarch is gluten-free, and also has twice the thickening power of flour.

Yukon Gold potatoes are the BA team's top pick for classic mashed potatoes. With gold right there in their name, there is no arguing that they're the (ahem!) gold standard for a mash with a creamy, rich texture.

Adding some type of fat or milk helps make the puree creamy. Vegetables that are great to puree: sweet potatoes, carrots, beets, parsnips, and cauliflower.

In fact, when the word pomme de terre arose, pomme simply meant fruit, not specifically apple. Different fruits were then called “pomme de___”, fruit of the___. Potatoes, because they are root vegetables, were called “fruit of the earth.” Oranges were called “pomme d'orange”, fruit of the orange tree.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM! Use the cream, we aren't eating mashed potatoes for our health. Sour Cream - This recipe is rich and it needs some tanginess for balance.

You can make a similar heavy cream alternative using regular milk and butter. Whole milk has a fat percentage of around 3.5% and is preferable to lower-fat varieties, but you'll still want to use more melted butter than you would with half-and-half. For best results, try mixing ⅔ cup of whole milk with ⅓ cup butter.

There are several reasons that you may have runny mashed potatoes but here are a few of the most common reasons your potatoes may be runny! What is this? Excess moisture. If you have excess moisture in your potatoes, like too much milk or melted butter, you can get soggy potatoes.

What to do when you put too much milk in mashed potatoes? ›

Add a Thickening Agent

This is the most common way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well.

Add a Thickening Agent

For what it's worth, we recommend sticking with cornstarch—it has twice the thickening power of flour and it's safe for gluten-free diets. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Yukon Gold Potatoes

Yukon Golds have thin gold skin that doesn't need to be peeled before mashing, and their creamy flesh has a sweet, buttery flavor. Use just about any cooking method for these gold potatoes and you won't be disappointed with the results.

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

Pomme Puree is a French term used for mashed potato. Often called by it's slightly posher name Pomme Puree due to the French method of preparation.

Pomme purée is basically mashed potatoes given the classical French treatment, but that short description doesn't really do this side dish (made popular by the late great French chef Joël Robuchon) justice.

If you're on a puréed food diet, you will eat foods you don't need to chew, such as mashed potatoes and pudding. You can also blend or strain other foods to make them smoother. You can add liquids (such as broth, milk, juice, or water) to foods to make them easier to swallow.