How to Make Pommes Puree - Mashed Potatoes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Boil russet potatoes until tender.

Peel the skins off the boiled potatoes.

Place the peeled potatoes in a slow oven at 225°F for a few minutes to dry them out.

Use a potato ricer to rice the dried potatoes into a bowl.

Incorporate room temperature butter into the riced potatoes until mixed well.

Bring heavy cream to a boil and add it to the potatoes, mixing until combined.

Season the mixture lightly with sea salt and pink Himalayan salt, adjusting to taste.

Use two spoons to shape the potato mixture into a quenelle for presentation.

Plate the quenelle-shaped potatoes and drizzle with extra-virgin olive oil and a touch more salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens