Few things in life say comfort like a warm bowl of creamy mashed potatoes, and I’ve got just the recipe to take you there. Trust me, once you’ve tasted this melt-in-your-mouth bliss, your taste buds will be forever grateful. 🌟🥔🧈
One of the things I enjoy most is taking simple ingredients and turning them into something extraordinary. For instance, consider my Puree De Pommes De Terre.
On the surface, it seems quite basic, and it truly only has a handful of ingredients. But the right balance and some well-placed seasonings take it way beyond just a simple potato puree.
The Yukon Gold potatoes possess a natural butteriness that pairs perfectly with the smooth, rich heavy cream. But I don’t stop there.
This dish absolutely mustn and shouldn’t be afraid to embrace seasoning. Yes, salt and white pepper.
But also a touch of nutmeg, which you might not think of as an ingredient to pair with something like mashed potatoes.
Ingredients
- Yukon Gold Potatoes: A creamy texture and buttery flavor, rich in carbohydrates.
- Unsalted Butter: Adds richness and silkiness, high in fat.
- Heavy Cream: Enhances creaminess and depth; contains fats.
- Salt: Essential for flavor enhancement and balance.
- White Pepper: Provides subtle heat and complexity.
- Nutmeg: Optional warmth and subtle sweetness.
Ingredient Quantities
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1/2 cup unsalted butter, cut into pieces
- 1 cup heavy cream
- Salt, to taste
- White pepper, to taste
- Pinch of nutmeg (optional)
How to Make this
1. Put the Yukon Gold potatoes, which have been peeled and cut into quarters, in a large pot, and cover them with cold water. Add in a large dose of salt.
2. Heat the water in a medium saucepan over medium-high heat until it comes to a boil. Reduce the heat to a simmer. Place the potatoes in the water and cook them until tender, about 20 to 25 minutes. Test by piercing one with a fork.
3. When the potatoes are finishing their cooking process, warm heavy cream in a small saucepan over low heat. Do not let it boil.
4. Remove the cooked potatoes from the heat and drain thoroughly. Return the potatoes to the pot and let them sit for a minute to allow excess moisture to evaporate.
5. Start mashing the potatoes with a potato masher, ricer, or food mill, so that they are smooth and without lumps.
6. Incrementally introduce the chunks of butter to the potato puree, and stir gently until the butter is fully melted and amalgamated.
7. Pour the warm heavy cream slowly into the potatoes while stirring nonstop. Continue until the potatoes are the consistency you want.
8. Add a pinch of nutmeg if you wish; seasoning with salt and white pepper to taste is all but essential at this point. Then stir well and combine everything together.
9. Serve the warm mashed potatoes right away, or keep them covered and set over low heat until you’re ready to serve. Either way, they’re best enjoyed straight from the pot.
10. To achieve a smoother texture, you may pass the purée through a fine mesh sieve before serving. Enjoy your creamy mashed potatoes!
Equipment Needed
1. Large pot
2. Medium saucepan
3. Small saucepan
4. Potato masher, ricer, or food mill
5. Fork
6. Wooden spoon or spatula
7. Fine mesh sieve (optional)
FAQ
- Q: What type of potatoes are recommended for this recipe?A: For their buttery flavor and texture, we recommend Yukon Gold potatoes.
- Q: Can I substitute the heavy cream with another ingredient?A: You can use whole milk or half-and-half, but they may change the creaminess a bit.
- Q: How do I ensure the potatoes are smooth?A: Ensure that the potatoes are completely mashed and think about utilizing a potato ricer to achieve an added level of smoothness.
- Q: Can I prepare this dish in advance?A: Certainly! You have the option to make it in advance and then warm it back up very gently, adding additional cream if necessary to keep it the way you want it consistency-wise. Yes, you can prepare it ahead of time and reheat gently.
- Q: Is nutmeg essential in this recipe?Including nutmeg is not necessary, but it contributes a delicate warmth to the flavor.
- Q: How should the seasoning be adjusted?A: Begin with a small quantity of salt and white pepper, sample, and fine-tune up or down until it hits all the right notes for you.
Puree De Pommes De Terre Recipe Substitutions and Variations
2 pounds Yukon Gold potatoes: Use Russet potatoes for a fluffier texture; substitute with Red potatoes for a creamier texture.
1/2 cup unsalted butter Substitute salted butter and adjust additional salt as needed. Alternatively, for a change in flavor profile, use olive oil.
1 cup heavy cream: Substitute with half-and-half for a lighter option or whole milk to reduce richness slightly.
Salt, as per your taste: You can substitute with sea salt or kosher salt, and be sure to taste as you go along.
To taste, use white pepper: You may substitute with black pepper for a flavor that’s slightly more robust, or omit it for a milder taste.
Pro Tips
1. Choose the Right Potato: While Yukon Gold potatoes are recommended for their creamy texture, ensure they are fresh and of uniform size to cook evenly.
2. Perfect Saltiness: Salt the water generously when boiling the potatoes to enhance their natural flavor. Taste the potatoes before adding more salt after mashing to make sure they are adequately seasoned.
3. Keep Ingredients Warm: Ensure that the butter is at room temperature, and warm the cream gently before adding it to the potatoes. Cold butter or cream can cool down the potatoes and make it harder to achieve a smooth consistency.
4. Avoid Overworking the Potatoes: Mash the potatoes just until smooth. Over-mashing can lead to a gluey texture due to the release of too much starch.
5. Fine-Tuning Textures: For extra creamy mashed potatoes, consider using a potato ricer or food mill. To take it one step further, pass the mashed potatoes through a fine mesh sieve for a restaurant-quality finish.
Puree De Pommes De Terre Recipe
My favorite Puree De Pommes De Terre Recipe
Equipment Needed:
1. Large pot
2. Medium saucepan
3. Small saucepan
4. Potato masher, ricer, or food mill
5. Fork
6. Wooden spoon or spatula
7. Fine mesh sieve (optional)
Ingredients:
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1/2 cup unsalted butter, cut into pieces
- 1 cup heavy cream
- Salt, to taste
- White pepper, to taste
- Pinch of nutmeg (optional)
Instructions:
1. Put the Yukon Gold potatoes, which have been peeled and cut into quarters, in a large pot, and cover them with cold water. Add in a large dose of salt.
2. Heat the water in a medium saucepan over medium-high heat until it comes to a boil. Reduce the heat to a simmer. Place the potatoes in the water and cook them until tender, about 20 to 25 minutes. Test by piercing one with a fork.
3. When the potatoes are finishing their cooking process, warm heavy cream in a small saucepan over low heat. Do not let it boil.
4. Remove the cooked potatoes from the heat and drain thoroughly. Return the potatoes to the pot and let them sit for a minute to allow excess moisture to evaporate.
5. Start mashing the potatoes with a potato masher, ricer, or food mill, so that they are smooth and without lumps.
6. Incrementally introduce the chunks of butter to the potato puree, and stir gently until the butter is fully melted and amalgamated.
7. Pour the warm heavy cream slowly into the potatoes while stirring nonstop. Continue until the potatoes are the consistency you want.
8. Add a pinch of nutmeg if you wish; seasoning with salt and white pepper to taste is all but essential at this point. Then stir well and combine everything together.
9. Serve the warm mashed potatoes right away, or keep them covered and set over low heat until you’re ready to serve. Either way, they’re best enjoyed straight from the pot.
10. To achieve a smoother texture, you may pass the purée through a fine mesh sieve before serving. Enjoy your creamy mashed potatoes!
