Colette's World Famous Pomme Purée

Ingredients

• 1 lb Yukon Gold potatoes (peeled and cut into uniform chunks)
• 0.5 lb Unsalted butter (cold, cubed; high-quality European style preferred)
• 0.5 cup Whole milk (warmed)
• Kosher salt (to taste)
• 1 tbsp Fresh chives (finely minced, for garnish)

Steps

1. 1

   Place the peeled and cubed Yukon Gold potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer until the potatoes are completely tender when pierced with a fork, about 15-20 minutes.

2. 2

   Drain the potatoes thoroughly and let them steam dry for a minute to ensure all excess moisture is removed.

3. 3

   While still hot, pass the potatoes through a food mill or a fine-mesh tamis (sieve) into a clean pot. This step is crucial for achieving the signature smooth texture without any lumps.

4. 4

   Place the pot over low heat. Begin incorporating the cold, cubed butter one piece at a time, whisking vigorously or stirring with a wooden spoon until each piece is fully emulsified into the potatoes.

5. 5

   Slowly stream in the warm milk while continuing to whisk until the purée reaches a silky, almost pourable consistency.

6. 6

   Season generously with kosher salt to taste. Whisk one final time until the mixture is light and aerated.

7. 7

   Transfer the pomme purée to a serving bowl and garnish with a sprinkle of finely minced fresh chives.

Notes

The key to this recipe is the 2:1 ratio of potatoes to butter. Do not overwork the potatoes in a food processor, as this will release too much starch and make them gummy; always use a food mill or tamis.

Nutrition per serving

• side dish
• French
• vegetarian
• mashed potatoes
• holiday
• fine dining