French-Style Mashed Potatoes (Pommes Purée)
The luxuriously rich and silky pomme puree served in Paris is the result of tedious mixing by hand and a sinful amount of butter. But does it have to be?
A cookbook recipe exclusively for ATK Essential members from One-Hour ComfortGather Your Ingredients
Key Equipment
Before You Begin
When serving, keep the richness of the pomme puree in mind. A small dollop on each plate should suffice.
Instructions
1.
Place potatoes in fine-mesh strainer and rinse under cold running water until water runs clear. Set aside to drain.
2.
Heat butter, milk, and 1 teaspoon salt in large saucepan over low heat until butter has melted. Add potatoes, increase heat to medium-low, and cook until liquid just starts to boil. Reduce heat to low, partially cover, and gently simmer until paring knife can be slipped into and out of centers of potatoes with no resistance, 30 to 40 minutes, stirring every 10 minutes.
3.
Drain potatoes in fine-mesh strainer set over large bowl, reserving cooking liquid. Wipe out saucepan. Return cooking liquid to saucepan and place saucepan over low heat.
4.
Set food mill fitted with finest disk over saucepan. Working in batches, transfer potatoes to hopper and process. Using whisk, recombine potatoes and cooking liquid until smooth, 10 to 15 seconds (potatoes should almost be pourable). Season with salt and pepper to taste, and serve immediately.
Recommended Reading
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.