Pommes Puree Recipe

Prepare the Potatoes

Peel the Russet potatoes and cut them into evenly sized chunks, approximately 1-2 inches in size. This ensures they cook evenly.

Boil the Potatoes

Place the potato chunks in a large pot and add enough water to cover them. Add 1 tsp of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 15-20 minutes or until the potatoes are tender and easily pierced with a fork.

Drain and Dry

Once the potatoes are cooked, drain them in a colander. Allow them to sit for a minute to let the steam escape; this will help remove excess moisture.

Mash the Potatoes

Return the drained potatoes to the pot over low heat. Use a potato masher or ricer to mash the potatoes until smooth. Do not overwork them to prevent a gluey texture.

Add Butter and Cream

Gradually add the unsalted butter and heavy cream to the mashed potatoes, stirring until fully incorporated and creamy. Adjust the consistency with more cream if necessary.

Season

Season the pommes puree with white pepper and additional salt to taste. Mix well to ensure even seasoning.

Plate and Garnish

Transfer the pommes puree to a serving dish. If desired, drizzle with truffle oil and sprinkle with finely chopped chives for added flavor and presentation.