French · Salads & Sides
Mashed Potatoes (Pommes Purée)
The French call them “pommes purée,” but let’s be honest — this is just the silkiest, butteriest version of mashed potatoes you’ve ever had. Baking the potatoes instead of boiling them keeps their texture pure and earthy, so when you whip in the warm milk and cream, they soak it up like velvet. Then comes the good part: folding in a full pound of butter until the texture turns glossy and lush.
And if, like the French chef who taught me this recipe, you’re the type who believes perfection lives in the details, you can take it one step further — pass the whole batch through a fine sieve until it’s as silky as satin sheets. It takes about ten minutes and a special tool called a tamis, but I do it every time, because these potatoes are my calling card at Friendsgiving feasts — and I’ve got a reputation to maintain.
The French call them “pommes purée,” but let’s be honest — this is just the silkiest, butteriest version of mashed potatoes you’ve ever had. Baking the potatoes instead of boiling them keeps their texture pure and earthy, so when you whip in the warm milk and cream, they soak it up like velvet. Then comes the good part: folding in a full pound of butter until the texture turns glossy and lush.
And if, like the French chef who taught me this recipe, you’re the type who believes perfection lives in the details, you can take it one step further — pass the whole batch through a fine sieve until it’s as silky as satin sheets. It takes about ten minutes and a special tool called a tamis, but I do it every time, because these potatoes are my calling card at Friendsgiving feasts — and I’ve got a reputation to maintain.
Tastes
Colors
Techniques
DietaryGluten-Free · Egg-Free · Soy-Free · Nut-Free · Allium-Free · Sesame-Free · Vegetarian
Yield8 lbs
Serves20 (~6 oz (¾ cup))
TimeActive 1h · Inactive 30m · Total 1h 30m
Ingredients
10 lbs Russet Potatoes
12 fl oz MilkWhole
12 fl oz Heavy Cream
1 Tbsp Sea Saltplus more to taste
½ Tbsp Black Peppercorncracked
1 lb Butter, Unsalted
Sourcing Tips
For the butter, go for something rich and creamy like Kerrygold, or support local with Mill-King’s lightly cultured butter — churned just down the road in McGregor.
Russet potatoes are the classic for that fluffy, cloudlike texture, but if you spot Purple Viking at your farmers market, grab them — they bake up just like russets, with a faintly sweet, nutty edge that loves butter.
Mix it up: Sometimes I’m feeling wild and do half Yukon Golds/ half Russets.
Substitution Tips
If you’re short on fridge space or just into keeping things simple, replace the milk and cream with 24 oz half-and-half.
Instructions
••
Preheat oven to 475 °F. Rinse and scrub the potatoes, then arrange in a single layer on a sheet pan. Bake until fully tender, 60–80 minutes, depending on size. Check doneness by sliding a knife into the center — it should glide through with no resistance.
When the potatoes are nearly done, combine milk and cream in a small pot and heat until just simmering, then cut the heat and set aside.
Let baked potatoes cool just enough to handle with a mitt or a towel, 3–5 minutes. Halve each potato crosswise and scoop the flesh into a ricer or food mill set over a large bowl. Pass through in batches, discarding skins (or save for baked potato skins later).
Transfer riced potatoes to a stand mixer fitted with the paddle attachment. Season with salt and pepper. With mixer on low, slowly pour in the warm milk and cream until fully absorbed. Add butter, a few tablespoons at a time, mixing until glossy and smooth. Taste and adjust seasoning.
Chef Tip: Based on the size of your stand mixer, you may need to work in batches.*
For an ultra-smooth finish, set a fine mesh sieve (tamis or chinois) over a container and pass the potatoes through the sieve, using a bench scraper for the tamis or a ladle for the chinois.
Serve immediately while warm.
Chef Tip: If bringing to a potluck or prepping ahead, transfer back to a pot or heatproof container and follow the reheating instructions below.*
Finished cooking?
Serving & Keeping
Serve: Warm, Hot
Make ahead: You can fully prepare mashed potatoes, set in the refrigerator to cool, and reheat them just before serving. To reheat, warm gently over low heat, stirring in additional milk and cream to restore the silky texture.
Keeps: Store leftovers refrigerated, covered, up to 3 days.
Surplus Ingredients: Save those potato skins — brush with butter, bake until crisp, and top with sour cream and chives for a delicious snack!
Serve with: Roasted turkey, braised short ribs, grilled vegetables — and gravy, of course!
Sourcing Tips
For the butter, go for something rich and creamy like Kerrygold, or support local with Mill-King’s lightly cultured butter — churned just down the road in McGregor.
Russet potatoes are the classic for that fluffy, cloudlike texture, but if you spot Purple Viking at your farmers market, grab them — they bake up just like russets, with a faintly sweet, nutty edge that loves butter.
Mix it up: Sometimes I’m feeling wild and do half Yukon Golds/ half Russets.
Substitution Tips
If you’re short on fridge space or just into keeping things simple, replace the milk and cream with 24 oz half-and-half.
Serving & Keeping
Serve: Warm, Hot
Make ahead: You can fully prepare mashed potatoes, set in the refrigerator to cool, and reheat them just before serving. To reheat, warm gently over low heat, stirring in additional milk and cream to restore the silky texture.
Keeps: Store leftovers refrigerated, covered, up to 3 days.
Surplus Ingredients: Save those potato skins — brush with butter, bake until crisp, and top with sour cream and chives for a delicious snack!
Serve with: Roasted turkey, braised short ribs, grilled vegetables — and gravy, of course!