Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pomme purée | mashed potatoes. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Mashed Potatoes is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Pomme Purée

Free UK Delivery on Eligible Orders! Pomme purée is French preparation that results in an ultra-creamy version of the best mashed potatoes you could ever envision, thanks to expertly whipped potatoes (which are sometimes passed through a potato ricer) and high fat content of double cream. "The secret behind any great mash is in the waxy potato, because they hold the most amazing amount of cream and butter." — Chef Gordon. Smooth, creamy potato purée is one of the simplest and most satisfying culinary delights. Lots of cooks have their own tried-and-true methods for whipping potatoes, but we believe ours is the easiest.

To begin with this particular recipe, we must first prepare a few components. You can have pomme purée | mashed potatoes using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pomme Purée | Mashed Potatoes:

1. Get 231 g Heavy Whipping Cream,
2. Make ready Pinch Herbes de Provence,
3. Make ready 1 Bay Leaf,
4. Take Pinch Black Pepper,
5. Make ready Pinch Sea Salt,
6. Make ready Pinch Nutmeg Freshly Grated,
7. Get 2 Cloves Garlic Unpeeled,
8. Make ready 1 kg Yukon Gold / La Ratte / Or Any Other Waxy Potatoes Washed Thoroughly,
9. Prepare 225 g Unsalted Butter Diced Room Temperature,
10. Make ready Pinch White Pepper,

When you can break the potatoes with a fork or cut. Drain the potato slices and run them under cold water until completely cool. Bring a large saucepan of water to the boil. Heat the milk and butter in a small pan, then pour over the potatoes.

Instructions to make Pomme Purée | Mashed Potatoes:

1. Preheat oven to 200 degrees celsius or 400 fahrenheit. - In a sauce pot, add cream, herbes de provence, bay leaf, pepper, salt, nutmeg and garlic. - Stir to combine well. - Bring it up to a simmer. - Allow it to simmer for 2 to 3 mins. - Remove from heat and allow the herbs to be infused with the cream.
2. Place potatoes on a baking tray lined with parchment paper. - Poke the potatoes with a fork. - Wack into the oven and bake for 30 mins or until the potatoes are fork-tender. - Remove from oven and set aside to cool down slightly. - While the potatoes are still warm, you can peel off the skins easily. - You can set the skins aside and bake them later to enjoy cwispy potato skins snack.
3. Once all the potatoes are peeled, pass the potatoes thru a ricer and into a large mixing bowl. - Pass the cream mixture thru a fine sieve. Discard any residue. - Reheat the cream to a simmer. - Add 1/3 of the cream into the potatoes.
4. Add in 1/3 of the butter as well. - Fold everything until the butter has melted. - Repeat the same process until everything is incorporated. - Note that everything has to be combined while the cream and potatoes are still warm. - Finally, pass everything thru' a fine sieve and into another large mixing bowl. - Taste and adjust seasoning with salt & white pepper. - Serve while it is warm.
5. For the detailed video recipe: - https://www.instagram.com/tv/CL1wJAYFdBt/

Bring a large saucepan of water to the boil. Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes. Place the parsnips and potatoes into a large pot and cover with salted water. Drain and allow to steam dry for a minute or two.

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