French Mashed Potatoes (Pomme Purée)
A cut above the rest, this French method for making mashed potatoes guarantees creamier results, and more importantly: an enhanced potato flavour.
The French method of making mashed potatoes still offers some variety, but some of the finest pomme purée made in French cuisine is a result of baking the potatoes, not boiling them. Baking the potatoes will saturate their flavour and remove some excess moisture. We’ll be replacing that moisture with milk and butter, naturally! The next step, after mashing, is to sieve the potatoes. This is optional, but guarantees the restaurant-quality smoothness that you have had the pleasure of experiencing. Plus the baking method creates drier potatoes which may make for a lumpier mash. A spoon and a sieve is fine, a mechanical mouli is better, or the best utensil you could want: a wooden ball on a stick. I bought mine at a market in Poland, but you can buy one here [BEST BUY]. They’re a godsend for whirling anything through a sieve, and make seconds of work rather than minutes. Let’s go!
INGREDIENTS (serves 2x)
3x large starchy potatoes (Russets, Yukon, King Edwards)
50g butter
150ml whole milk
1 bay leaf
1 tsp salt
1/2 tsp white pepper
to serve: chopped chives
WALKTHROUGH
First, let’s bake the potatoes. Wash the 3x potatoes well and place them into a preheat oven or an air-fryer. Do not prick the skins. Bake at 180C for 1 hour, until the potatoes are wrinkled and tender.
Carefully slice the potatoes into halves. Cradling the potato with a towel, carefully scoop out the hot potato flesh into a saucepan. A saucepan is best as it had a flat bottom - better for consistent mashing.
Place the 50g butter, 150ml milk, bay leaf, 1 tsp salt, 1/2 tsp white pepper into a microwavable jug. Microwave the mixture until hot and bubbling. Pour the hot mixture over the scooped out potatoes and mash well with a potato masher.
Optionally, you may sieve the potatoes here for a super smooth result. Place a sieve over a mixing bowl and pour the mashed potatoes into the sieve in batches. Using a spoon or a ‘ball on a stick’ [BEST BUY], push the potatoes through the sieve.
Taste the potatoes for seasoning, making adjustments with salt and pepper to taste. You can now serve the mashed potatoes or store them in a sealed container in the fridge for up to 2 days.
Serve your potatoes with your favourite main dish, or not - these are good enough to eat by the spoonful! A smattering of chives makes all the difference too. Enjoy!
