Pommes Purée

prep 25 min, cook 20 min
× 6
These are the most superb mashed potatoes I've ever experienced. Completely smooth, indescribably rich, and perfectly creamy, these potatoes are well worth pulling the food processor out of the cupboard.

1

  • 2 lb
    yukon potatoes
Peel and chop the potatoes into 1” cubes. Rise and set aside to drain.

2

  • 1⅓ cups
    whole milk (+ a little extra)
  • 20 tbsp
    butter
  • 2 tsp
    salt
In a stock pot, melt the butter over medium heat. Once completely melted, add the milk and salt and continue to heat until steaming. Finally, add the potatoes and simmer over very low heat until the potatoes are soft. (about 20 min)

3

    Drain the potatoes while retaining the liquid. Clean out the stock pot and return the liquid. Using the purée blade on a food processor, purée the potato pieces and return them to the stock pot as well.

    4

      Re-combine thoroughly, adding just enough milk to make them almost pourable (like a thick pudding), and bring back to temperature.
      Joël Robuchon, http://www.foodandwine.com/recipes/pommes-puree