"I think the French do it best, and after a lot of researching throughout the years, I came to this recipe and its been my go to for YEARS!"
Potato Puree
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This French-style potato puree is the perfect side dish for any meal. This easy recipe uses Yukon Gold potatoes and a few simple ingredients to create a rich, creamy, and buttery dish that's sure to impress. Best of all, it’s ready in under an hour!
Recipe Description
This potato puree recipe works because it combines the natural creaminess of Yukon Gold potatoes with the richness of heavy cream and butter, resulting in an incredibly smooth and luxurious texture. What makes it special is the infusion of garlic into the cream, adding a depth of flavor to the dish. It's a versatile and crowd-pleasing addition to any meal, pairing perfectly with roasted chicken, grilled steaks, or even a hearty vegetable stew.
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- Potato Puree Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Potato Puree Ingredients
Everything you need to make potato puree.
Yukon Gold Potatoes: Are known for their natural creaminess and buttery flavor, making them ideal for this potato puree recipe. If you can't find Yukon Gold potatoes, you can substitute them with other waxy potatoes like Yellow Finn or even Russet potatoes. Just keep in mind that Russets will have a slightly different texture, but they'll still be delicious.
Creme Fraiche: Adds a rich and tangy note to the potato puree. If creme fraiche isn't available, you can substitute it with sour cream or full-fat Greek yogurt. Both options will provide a similar tanginess, though the texture might be slightly different. For an extra touch of richness, you can also use a mixture of sour cream and heavy cream as a substitute.
Test Kitchen Notes
Garlic Infusion: Infusing the cream with garlic adds a subtle depth of flavor without overpowering the dish. Be sure to remove the garlic clove before mixing it with the potatoes to keep the flavor balanced.
Cream Consistency: When warming the cream, do it on very low heat to avoid scalding. This gentle heating helps blend the flavors without causing the cream to separate.
Potato Water: Reserving a bit of the potato cooking water adds a starchy element that helps achieve the perfect consistency. Start with the suggested amount and adjust as needed for your desired texture.
Butter Incorporation: Adding the butter gradually while maintaining low heat ensures that it melts smoothly and incorporates fully into the puree, creating a silky finish.
Serving Tip: Garnishing with fresh chives not only adds a pop of color but also a fresh, mild onion flavor that compliments the richness of the puree.
FAQs
What is the difference between mashed potatoes and potato puree?
Mashed potatoes typically have a chunkier texture and may include ingredients like milk, butter, and seasoning mixed in by hand. Potato puree, on the other hand, is much smoother and creamier, often achieved by pressing the potatoes through a fine sieve or using a food mill. The puree is also typically richer, incorporating ingredients like heavy cream and creme fraiche.
What kind of potatoes are best for puree?
Yukon Gold potatoes are ideal for potato puree due to their natural creaminess and buttery flavor. Their waxy texture helps create a smooth and velvety puree. If you can't find Yukon Gold, Yellow Finn or Russet potatoes can be used as alternatives, though the texture will vary slightly.
What is another name for potato puree?
Potato puree is also commonly referred to as "pommes purée" in French cuisine.
Can I make potato puree ahead of time?
Yes, you can make potato puree ahead of time. To reheat, gently warm it over low heat, stirring occasionally to maintain its creamy texture. You may need to add a little extra cream or butter to restore its original consistency.
How do I store leftover potato puree?
Store leftover potato puree in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a saucepan over low heat, adding a splash of cream or milk to loosen it up if needed.
Can I freeze potato puree?
Yes, you can freeze potato puree. Place it in an airtight container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. When reheating, add a bit of cream or butter to restore its creamy texture.
What can I serve with potato puree?
Potato puree pairs well with a variety of dishes, including roasted chicken, grilled steaks, lamb chops, and vegetable stews. It also complements seafood dishes like seared scallops or skillet salmon.
How do I make my potato puree extra smooth?
To achieve an extra smooth potato puree, use a tamis sieve or a food mill to press the boiled potatoes. This will remove any lumps and create a silky texture. Additionally, ensure the butter and cream are fully incorporated for a luxurious finish.
Prep time: 15mins
Cook time: 25mins
Serves or Makes: 4-6
Recipe Card
ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into small cubes
- 3/4 cup heavy cream
- 1/3 cup reserved potato water
- 1 pound plus 2 tablespoons unsalted butter, cubed
- 1 garlic clove
- 1/4 cup creme fraiche
- Chopped fresh chives, for garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Flakey sea salt, for topping
Method
Step 1
Fill a pot with water and bring it to a boil. Add a generous amount of salt until it tastes like seawater.
Step 2
In another pot, combine the cream and garlic clove over very low heat to warm it. Turn off the heat and let the flavors infuse.
Step 3
Boil the potatoes until they are tender enough to be pierced with a fork. Drain them, keeping some potato water aside.
Step 4
Pour the reserved potato water into the pot with the warm cream, and heat it over low heat. Remove the garlic.
Step 5
Press the boiled potatoes through a tamis strainer directly into the warm cream mixture.
Step 6
Maintain low heat and gradually add the cubed butter, allowing it to incorporate fully. Finish by stirring in the creme fraiche. Turn off the heat and season with kosher salt and freshly cracked black pepper to taste.
Step 7
Serve the potato puree, topping it with chopped chives, black pepper, and a sprinkle of flaky sea salt and enjoy!