Potato puree

Our version of Chef Joël Robuchon’s famous ultrasilky, ultrabuttery pommes purée may just be the best mashed potatoes you will ever eat.

Pomme Puree is rich, decadent and velvety smooth mashed potatoes made extra luxurious with plenty of butter and cream.

Pomme Puree Recipe - Food My Muse

Recipe for German-style Potato Puree (‘Kartoffelbrei’)

This pomme puree (a.k.a. creamy mashed potatoes) is ultra silky and light, with a rich flavor that doesn't require any heavy cream. The trick is to use a potato ricer to achieve a super smooth texture. Also, use Yukon Gold potatoes, which have medium moisture with a buttery flavor. Cooking the potatoes with two cloves of garlic gives them a subtle garlic flavor, but it's optional. Be sure to check out the notes below for other variations. The recipe feeds 4-6 people, but you can double it if…

Enjoy this luscious sweet potato puree! Silky smooth, it’s perfect as a side dish or as a component of other recipes for fall and Thanksgiving.

Comfort food: memories of my grandmother and my mom. A melting hug; warm, silky and oh so buttery!

Have you ever wondered why restaurant mashed potatoes taste so much better than the ones you make at home? Any good line cook can tell you the secret… it starts with the right kind of potatoes, a fine mesh sieve a truly shocking amount of butter. We can thank the late, great French chef, Joël Robuchon for these unbelievably smooth and decadent mashed potatoes. Pommes Purée, pronounced “pom pure-eh”, is a classic French-style mashed potato.

Pomme puree (called "fancy mashed potatoes" in our house) is as creamy, buttery, and rich as it looks -- and is the best side dish under your favorite meat or fish. 5 star restaurants, watch out!

Creamy cauliflower mash flavored with roasted garlic and ricotta cheese. It’s an easy side dish that goes with absolutely everything and not to mention it is low carb!

This Roasted Garlic Mashed Potatoes recipe comprise potatoes cooked with double cream, milk and roasted garlic to create this tasty dish. Best served with any kind of roast meat and greens on the side.

The sharp taste of celeriac mash with creamy potatoes and the deep, rich flavour of brown butter. Time to take your mash up a notch!

This fluffy, creamy Parsnip Puree looks like mashed potatoes but has a distinctly nutty flavor that sets it apart. It is quick and easy to make too! Just simmer the parsnips and garlic until tender, then blend with other ingredients until silky smooth. They're perfect for soaking up gravies or sauces, and are a delicious alternative to traditional mash for the holidays and beyond.

Parsnip Puree is a creamy, sweet, and nutty side dish that goes well with everything! Similar to mashed potatoes, but with an extra, sophisticated flavor kick.

This puree is also suitable for babies 6m+ without salmon. While the rest of the family had salmon pasta, my baby also received his portion of salmon. :) Salmon is an excellent source of high-quali…

Homemade sweet potato purée is easy to make with little hands-on work involved. It keeps refrigerated for several days and can be frozen.

Pommes purée are beautifully silky French-style mashed potatoes that make any meal feel special. This traditional potato purée side dish is loaded with plenty of garlic, butter, and heavy cream so every bite is rich and delicious!

Seared Scallops with Sweet Potato Puree and Maple Bacon Brussels Sprouts | Dennis The Prescott

Nadia Aidi on Instagram: "Best Potato Puree 🫶🏻 I think the French do it best, and after a lot of researching throughout the years, this is the result. The biggest key here is using milk, which truly transforms the potato puree into the most magical dish. It is creamy, smooth yet somehow lighter? @gonnaneedmilk #gonnaneedmilk #ad Tips: * Simmering the potatoes in milk is the true key! Makes them extremely creamy, you won’t need to add cream. * Using a Tamis strainer ensures the SMOOTHEST…

Truffled cauliflower puree with mushrooms and sage butter - creamy and delicious dish, infused with the earthly aroma of truffles and sage, and topped with an oozy egg. | www.viktoriastable.com