Pomme Puree Recipe (The BEST Homemade Mashed Potatoes)

Mashed potatoes are one of the simplest of side dishes but much can go wrong, leaving you with a gummy, lumpy or heavy texture. However, this foolproof pomme puree recipe results in ultra silky and light mashed potatoes every single time. With the easy technique, you'll get light, lump-free, creamy mashed potatoes without the need for any heavy cream!

Pomme puree in a bowl with a serving spoon.

What is the difference between potato puree and mashed potato?

Pomme puree is the French term for mashed potatoes, but pommes puree is typically lighter and silkier than mashed potatoes (which are usually thicker and denser). However, the terms can be used interchangeably. This puree has a rich, pure potato flavor that’s enhanced by (rather than suppressed by) butter and milk.

Homemade mashed potatoes in a bowl with a spoon.

Ingredients:

  • For the best flavor and texture, use Yukon Gold potatoes, which have medium moisture with a golden, buttery-tasting flesh.
  • The potatoes get richness and creaminess from a mix of butter and milk. I prefer the flavor of whole milk, 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.
  • For a subtle garlic flavor, add whole garlic cloves to the cooking water with the potatoes (it's optional).
All of the ingredients for the pomme puree recipe arranged on a marble surface with labels.

How do you make mashed potatoes without lumps?

The secret to making creamy and light mashed potatoes is a potato ricer. You might be thinking, “not another tool for my kitchen!” but trust me here. I’m as anti-gadget as they come, but a potato ricer is a revered tool in my kitchen. It breaks down cooked potatoes into little rice-sized squiggles, which, once stirred, turn instantly smooth without the need for pounds of butter or cream. It’s cheap, it doesn’t take up much space, and, if you like playing with playdough (come on, I know you do!), you’re going to have a blast with this tool.

Potato ricer on a countertop.

How to make this pomme puree recipe:

  • Peel Yukon Gold potatoes and cut them into 2-inch chunks.
Peeled Yukon gold potatoes cut into chunks on a cutting board.
  • Cover the potatoes with cold water by 1 inch and bring to a boil. Cook until tender—they should have no resistance when you spear them with a fork.
Process shot showing potatoes in a pot with water for the pomme puree recipe.
  • Drain the potatoes well, then pass them through a potato ricer back into the pot.
A hand squeezing cooked potatoes through a potato ricer.
  • Add cubes of butter and stir until mostly melted.
Riced potatoes in a pot with cubes of butter on top.
  • Stir in milk.
A hand stirring milk into the potatoes in the pot.
  • Place the pot back over medium-low heat and cook until warmed through.
The pomme puree in a pot.
  • Serve the potatoes on their own or with more butter on top.
The homemade pomme puree in a serving bowl with a wooden spoon.

Serving suggestions

This pomme puree has a rich, buttery flavor that pairs perfectly with just about anything. Serve it alongside roasted meats or vegetables, under stews and braises, or slather it over a shepherd's pie. The recipe is featured in my book, Fresh Flavors for the Slow Cooker, where it's served with an Asian inspired pot roast. It's one of my favorite meals ever.

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Recipe variations

To make garlic mashed potatoes, add a 2 cloves of garlic to the cooking water with the potatoes (pass the cloves through the ricer right along with the potatoes). You can also stir other add-ins into the finished mashed potatoes, such as caramelized onions, fresh herbs (think chives, rosemary and/or thyme), parmesan cheese, bacon or horseradish.

For miso mashed potatoes, simmer 2 cups of milk with 2 crushed garlic cloves, and whisk in 2 tablespoons of miso paste. Use this mixture in place of the regular milk.

Close-up of a spoonful of the homemade mashed potatoes.

FAQs

What does pomme puree mean?

Pomme puree is a French term that means mashed potatoes.

Can you make this pomme puree recipe ahead?

Yes! Scrape the puree into a heatproof bowl, drizzle some milk over top, and cover the bowl with plastic wrap. Set the bowl over a pot of barely simmering water (the bottom of the bowl shouldn’t touch the water), and let it sit while you go about your business or finish up the rest of the meal. Have no fear, the best part of dinner is already done.

What type of potato is best for puree?

For the best flavor and texture, go for Yukon Gold potatoes. They have medium moisture with a golden, buttery-tasting flesh. Russets have low moisture and high starch with a dry texture that requires a ton of butter and milk or cream to turn smooth, whereas red potatoes have high moisture with less starch so tend to get gummy.

Should I soak my potatoes before making mashed potatoes?

There's no need to soak potatoes before boiling them for mashed potatoes. However, if you wish to peel them ahead of time, store the peeled, chopped potatoes in a bowl of water in the refrigerator for up to 1 day before cooking (storing the potatoes in water will prevent them from browning).

A swirl of pomme puree in a serving bowl.

Other holiday recipes to try:

Watch the video!

The Creamiest Homemade Mashed Potatoes

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Get the recipe!

Pomme Puree (The Best Homemade Mashed Potatoes)

By Nicki Sizemore
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 you're feeding a crowd.
Servings: 4 -6 people
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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

Do Ahead: The pomme puree can be made up to 2 hours in advance. Transfer it to a heatproof bowl, cover the bowl with plastic wrap, and set it over a pot of barely simmering water (the bottom of the bowl shouldn't be touching the water). By storing the potatoes this way, they will retain their lovely texture without turning gluey.
Tips:
  • 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. 
Loved this recipe? Check out for @nickisizemore for more!
Course: Side Dish
Cuisine: American
Keyword: best mashed potatoes recipe, creamy mashed potatoes, homemade mashed potatoes

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