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POMME PURÉE (SMOOTH MASH POTATO)

Welcome back my Franchizz!
Late Masterchef Joel Robuchon in the 80's took the honest mash potato and put in it on his Michelin starred tables by turning the humble potato dish into the silkiest, creamiest and tastiest pomme purée.
It is not a difficult dish to make by any means, like lots of French dishes, it is a matter of selecting good ingredients.
Of course, as you may know by now, I like to add my own spin to every recipe and in this case, we are going to infuse the milk to add length in taste.
I can see you've already stopped reading and already gathering the ingredients..
Well I don't blame you, let's get cooking, shall we?! Bon Appétit!
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Prep Time 20 minutes
Cook Time 30 minutes
Course: Side Dish
Cuisine: French
Ingredients Equipment Method Video

Ingredients
  

  • 2 lbs Yukon gold potato (washed and scrubbed)
  • 1 lb High quality butter
  • 1 to 2 cups Milk
  • 2 stalks Rosemary
  • 3 stalks Thyme
  • 1 tsp Nutmeg
  • Salt to taste
  • White pepper to taste (optional)

Equipment

  • 1 Potato ricer
  • 1 Tamis
  • 1 Sieve
  • 1 Large pot
  • 1 Medium saucepan
  • 1 Scrubby pad

Method
 

Pomme purée
  1. Scrub the potatoes, do not peel the potatoes.
  2. Cook them in their skins covered by at least 1 inch of water. For each litre of water add 10 grams of salt. 
  3. Simmer uncovered over moderate heat for 20-30 minutes or until a knife can easily be inserted and removed. 
  4. Simmer uncovered over moderate heat for 20-30 minutes or until a knife can easily be inserted and removed. 
  5. Bring the milk with the thyme, rosemary and nutmeg just to a boil in a medium sized saucepan and set aside.
  6. Once potatoes are cool enough to handle (but still hot), peel them and cut into manageable pieces.
  7. Pass the potatoes through the grid of a food mill (or use a potato ricer) then into a fine mesh tamis.
  8. Place the pan over low heat and using a wooden spatula stir the potatoes to dry them out.
  9. Add a bit of the infused milk and fold it in.
  10. Begin adding the butter, little by little vigorously stirring until the butter is incorporated.
  11. Add more milk if needed. You may only need a very small amount of the milk, depending on the potatoes used, amount of butter used, and personal taste.
  12. Keep whipping to ass the maximum air to make it fluffy.
  13. Taste for seasoning and rectify if necessary.
  14. That's it, that's all! Bon appétit :)