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Romain Avril

🥔 CLASSIC MASH POTATO (POMME PURÉE)

If you think mashed potatoes are “just a side,” this classic French pomme purée will change your mind.
This version is all about technique: potatoes cooked gently, dried properly, then enriched with a generous amount of butter for that silky, glossy finish.
The difference is in the details — I warm and infuse the milk with thyme, garlic, and a whisper of nutmeg, then fold it in slowly to get a purée that’s smooth and spoonable, never gluey.
It’s the kind of side that makes any plate feel complete — from roast chicken to steak, fish, or a simple pan sauce.
Imprimer la recette Recette d'Ă©pingle
Temps de préparation 15 minutes
Temps de cuisson 20 minutes
Temps total 35 minutes
Portions: 4 Portions
Type de plat: Plat d'accompagnement
Cuisine: Français
Calories: 450
Ingrédients Équipement Méthode Remarques

Ingrédients
  

  • 1 kg Yukon Gold or similar 2.2 lb
  • 250 ml whole milk 1 tasse
  • 1 clove garlic lightly crushed
  • 3 brins fresh thyme
  • Freshly grated nutmeg to taste
  • 195 g unsalted butter cubed (1 2/3 stick)
  • Sel casher to taste

Équipement

  • 1 grande marmite
  • 1 Fine-mesh strainer or colander
  • 1 Potato ricer (recommended) or masher
  • 1 Small saucepan
  • 1 Wooden spoon or spatula
  • 1 Heatproof bowl or pot
  • 1 Microplane or fine grater
  • 1 Chef's knife

MĂ©thode
 

Cook the potatoes
  1. Peel and cut the potatoes into even chunks.
  2. Place them in a pot with cold, well-salted water.
  3. Bring to a gentle boil and cook until a knife slides in easily — no resistance.
Infuse the milk
  1. While the potatoes cook, gently warm the milk with the garlic and thyme.
  2. Add a light pinch of nutmeg.
  3. Bring it just to steaming — never boiling.
  4. Turn off the heat and let it infuse.
Dry the potatoes
  1. Drain the potatoes well.
  2. Return them to the hot pot over low heat for 30–60 seconds, shaking gently, to evaporate excess moisture.
  3. Water is the enemy.
Purée
  1. Pass the hot potatoes through a ricer or mash until smooth.
  2. Add the butter first and mix until fully incorporated.
Adjust texture
  1. Remove the garlic and thyme from the milk.
  2. Gradually add the warm infused milk, mixing gently, until the purée is: smooth, glossy, spoonable.
Season
  1. Season with salt. Taste and adjust.

Remarques

Warm milk only — cold milk kills texture
Butter before milk, always
Nutmeg should whisper, not shout
This purée supports the plate — it doesn’t fight for attention