Potato puree

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This pomme puree (a.k.a. creamy mashed potatoes) is ultra silky and light, with a rich flavor that doesn't require any heavy cream. The trick is to use a potato ricer to achieve a super smooth texture. Also, use Yukon Gold potatoes, which have medium moisture with a buttery flavor. Cooking the potatoes with two cloves of garlic gives them a subtle garlic flavor, but it's optional. Be sure to check out the notes below for other variations. The recipe feeds 4-6 people, but you can double it if…

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Pommes purée are beautifully silky French-style mashed potatoes that make any meal feel special. This traditional potato purée side dish is loaded with plenty of garlic, butter, and heavy cream so every bite is rich and delicious!

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Nadia Aidi on Instagram: "Best Potato Puree 🫶🏻 I think the French do it best, and after a lot of researching throughout the years, this is the result. The biggest key here is using milk, which truly transforms the potato puree into the most magical dish. It is creamy, smooth yet somehow lighter? @gonnaneedmilk #gonnaneedmilk #ad  Tips: * Simmering the potatoes in milk is the true key! Makes them extremely creamy, you won’t need to add cream. * Using a Tamis strainer ensures the SMOOTHEST possible potatoes. Doesn’t mess with the starches so it doesn’t make them gummy. Totally worth it. * Add the cold butter little bits at a time so they get super creamy * To reheat always do it bain marie.  Ingredients: * 2 lb yukon gold potatoes (peeled and cubed). * 2 1/2 cups whole milk. * 8 oz unsalte Potato Puree Recipe, Potato Casseroles, Yorkshire Pudding Recipes, Easy Mashed Potatoes, Gold Potatoes, Parmesan Potatoes, Yukon Gold, Potato Puree, Creamy Parmesan

Nadia Aidi on Instagram: "Best Potato Puree 🫶🏻 I think the French do it best, and after a lot of researching throughout the years, this is the result. The biggest key here is using milk, which truly transforms the potato puree into the most magical dish. It is creamy, smooth yet somehow lighter? @gonnaneedmilk #gonnaneedmilk #ad Tips: * Simmering the potatoes in milk is the true key! Makes them extremely creamy, you won’t need to add cream. * Using a Tamis strainer ensures the SMOOTHEST…

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