Pomme Purée (The BEST Homemade Mashed Potatoes)
If you've ever ended up with heavy or gummy mashed potatoes, this French-style pomme purée is about to change that. With just a few simple ingredients and one key tool, you can make light, creamy mashed potatoes that feel restaurant-worthy but come together easily at home.
Why You’ll Love This Pomme Purée Recipe
This recipe turns an everyday side into something special without any fuss. It's based on the same technique I learned while training as a chef, adapted for a home kitchen. The secret is using a potato ricer, which transforms boiled potatoes into fine, rice-like bits that blend instantly into a silky mash.
Unlike heavy versions that rely on cream or excess butter, this pomme purée gets its richness from balance. Just enough butter and milk to enhance the natural flavor of the potatoes. It's the kind of dish that quietly elevates everything it touches, from weeknight roasts to holiday meals.
Nicki's Tip: This classic side pairs beautifully with my Gluten-Free Cornbread Stuffing or Stuffed Honeynut Squash for your holiday table.
Ingredients You’ll Need
- Yukon Gold potatoes: These have the ideal balance of moisture and starch, giving a buttery flavor and naturally smooth texture. Russet potatoes can work but need more milk and butter to achieve the same creaminess.
- Butter: Adds richness and body. Use unsalted butter so you can control the seasoning.
- Milk: Whole milk gives the right consistency and flavor. 2% milk works if you prefer a lighter result. Half-and-half creates a richer texture.
- Garlic (optional): Add a couple of whole cloves to the cooking water for a subtle, mellow garlic note.
- Salt: Season generously while cooking and adjust again at the end to bring out the potato flavor.
Variations and Flavor Twists
- Garlic pomme purée: Add 2 cloves of garlic to the cooking water and press them through the ricer with the potatoes.
- Miso mashed potatoes: Simmer milk with a couple of crushed garlic cloves and whisk in a spoonful of miso before adding to the potatoes.
- Herb-infused: Stir in chopped chives, rosemary, or thyme just before serving for a fresh, aromatic twist.
- Vegan version: Use plant-based butter and oat or almond milk for a dairy-free alternative.
How to Make Pomme Purée
Pomme purée is the French version of mashed potatoes: light, smooth, and buttery, made by pressing cooked potatoes through a ricer and stirring in butter and milk.
Step 1: Peel the Yukon Gold potatoes and cut them into 2-inch chunks. If using garlic, peel the cloves.
Step 2: Place the potatoes and garlic in a pot and cover with cold water by about an inch. Add a good amount of salt and bring to a boil. Cook at a gentle boil until the potatoes are completely tender, about 10 to 15 minutes.
Step 3: Drain well and let the steam escape for a few seconds so they stay fluffy. While still hot, pass the potatoes through a ricer or food mill back into the warm pot. This is the step that makes all the difference-the ricer ensures smooth, lump-free mashed potatoes every time.
Step 4: Add the butter and stir until it begins to melt.
Step 5: Pour in about 1 cup of warm milk and stir gently until incorporated. Adjust the consistency with more milk if you like a thinner purée.
Step 6: Taste and season generously with salt. Return the pot to low heat and stir just until hot. Serve warm with an extra pat of butter on top if you'd like.
Tips for Silky Mashed Potatoes
- Always start the potatoes in cold water so they cook evenly.
- Use a potato ricer or food mill, not a masher or mixer, to prevent gumminess.
- Add milk gradually to control texture.
- Avoid over-stirring once the butter and milk are in.
For another Holiday favorite, check out my Easy Sweet Potato Soufflé Bake.
Serving Suggestions
This pomme purée goes with nearly anything. It's wonderful under braised meats, with roasted chicken, or spooned beside vegetables like Stuffed Honeynut Squash. It's also a beautiful base for stews or slow-cooked dishes from my cookbook Fresh Flavors for the Slow Cooker.
Storage and Reheating Tips
Refrigerate leftover pomme purée in a sealed container for up to 3 days. Reheat gently on the stove over low heat, stirring in a splash of milk to restore its smooth texture. You can also keep it warm for up to an hour in a heatproof bowl set over simmering water.
Recipe FAQs
It's lighter and smoother, made by pressing the potatoes through a ricer instead of mashing them.
Yes. Prepare it earlier in the day and reheat over low heat with a little milk just before serving.
They were likely over-mixed or processed too roughly. Stick with the ricer for a smooth, airy texture.
Yukon Golds are ideal. They have balanced starch and moisture, while Russets can work with adjustments to butter and milk.
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Pomme Puree (The Best Homemade Mashed Potatoes)
Ingredients
- 2 pounds Yukon Gold potatoes (about 3 large potatoes), peeled and cut into 2-inch chunks
- 2 large garlic cloves, peeled (optional)
- Salt
- 4 tablespoons unsalted butter, cut into small pieces, plus more to taste
- 1 -2 cups whole milk, plus more to taste
Instructions
- Put the potatoes and garlic (if using) in a medium saucepan and cover by 1 inch with cold water. Season generously with salt. Bring to a boil. Cook at a gentle boil until the potatoes are very tender when poked with a fork, about 10-15 minutes.
- Drain the potatoes, shaking out any excess water. Immediately pass the potatoes and garlic through a ricer (in batches) back into the saucepan.
- Add the butter, and stir until mostly melted. Stir in 1 cup of milk. If desired, add more milk until you reach the thickness you like. Season with salt to taste (be generous-it makes all the difference!). Put the saucepan back over medium heat and cook until warmed through.
- Transfer the pomme puree to a serving bowl or to plates. If you'd like, top with another pat of butter. Serve warm.
Notes
- I prefer the flavor of whole milk in these mashed potatoes, but you can use 2% milk for a lighter mash (I don't recommend using 1% or skim milk). For additional richness you can use half-and-half instead.
- Feel free to fold in other flavorings after you add the milk, such as roasted garlic, parmesan cheese, bacon, sour cream, or chives.
- For miso mashed potatoes, warm the milk and whisk in 1-2 tablespoons of white miso paste before adding.
