Classic French Mashed Potatoes "Pommes Purée"

classic French mashed potatoes in a blue bowl with a spoon.

5 from 1 vote

Classic French Mashed Potatoes "Pommes Purée"

Creamy and undeniably indulgent - what would French cuisine be without butter? Inspired by legendary chef Joël Robuchon’s French Mashed Potatoes, this version pays homage to his philosophy while offering a lighter take. With just three simple ingredients, it’s easy to make and perfect as a versatile side dish, whether for a celebratory feast or a cozy Sunday lunch.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: French

Diet: Gluten Free, Vegetarian

Servings:

Calories: 491kcal

Author: Ninon Michels

Equipment

Potato Ricer or Food Mill

Ingredients

2.2 pounds potatoes (see note 1)
⅔ cup unsalted cultured butter (cold, cut into 1-inch (2.5 cm) cubes)
¾ cup whole milk
1 tablespoon coarse sea salt (to season the cooking water)
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper (optional)

US Customary - Metric

Instructions

Peel and rinse the potatoes – Peel the potatoes and rinse them thoroughly to remove any remaining dirt.
Prepare the potatoes for cooking – Place the potatoes in a large pot, cover them with cold water, and add the coarse sea salt.
Cook the potatoes – Set the heat to medium-high and bring the water to a gentle simmer (which should take about 15 minutes). Once simmering, reduce the heat to maintain a gentle simmer, uncovered, for about 25 minutes, or until the potatoes are fully cooked and easily pierced with a knife.
Drain and pass the potatoes – Drain the potatoes and allow them to sit until all excess water has drained away. Pass the hot potatoes through a ricer or food mill into a large saucepan.
Warm the milk and emulsify the potatoes – In a small saucepan, warm the milk over low heat (do not bring it to a boil). Meanwhile, return the riced potatoes to medium-low heat. Add kosher salt and gradually incorporate the cold butter cubes, a few at a time, stirring constantly until the butter is fully melted and the mixture has a texture resembling wet sand.
Add warm milk and season – Slowly pour in the warm milk, add optional pepper, and switch to a whisk.
Whisk for a light, airy texture – Whisk vigorously to fluff the potatoes to a light, airy texture (about 1 minute). Taste and adjust the seasoning with more salt and pepper if needed.
Serve and garnish – Serve the mashed potatoes, optionally garnished with chopped parsley. Enjoy!

Notes

Choose the right potatoes – Since potatoes are the star of the dish, select high-quality varieties like Monalisa or Yukon Gold for their rich flavor and creamy texture. Avoid potatoes with thin skin, a sign of rapid growth and underdeveloped aromas. Instead, choose potatoes with well-developed, smooth skin. They should feel firm and show no signs of shriveling.
Pick similar-sized potatoes for even cooking – Selecting potatoes of a similar size ensures they cook uniformly, preventing larger potatoes from staying undercooked while smaller ones overcook.
Start in cold, salted water for best results – Beginning in cold, well-seasoned water helps potatoes cook evenly, enhances flavor, and prevents waterlogging for a consistent texture.
Simmer gently instead of boiling – Maintaining a gentle simmer keeps potatoes intact, preserves their structure and flavor, and prevents them from absorbing excess water.
Use a potato ricer or vegetable mill for a smooth texture – Avoid mashers which can create lumps. A ricer or mill produces a smooth, creamy purée by evenly pressing the potatoes without overworking the starch.
Emulsify with cold butter and bind with warm milk – Cold butter emulsifies the purée for a velvety texture, while warm (not boiling) milk binds the mixture smoothly and allows easy adjustment for your desired consistency.

Nutrition