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Pomme Puree (The Best Homemade Mashed Potatoes)

This pomme puree is ultra silky and light, with a rich flavor that doesn't require any heavy cream. It's truly the best homemade mashed potatoes recipe! 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. You can also fold in other flavors at the end, such as parmesan cheese, bacon, sour cream, or chives (see the Notes below). The recipe feeds 4-6 people, but you can double it if you're feeding a crowd.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: best mashed potatoes recipe, creamy mashed potatoes, homemade mashed potatoes
Servings: 4 -6 people
Author: Nicki Sizemore


  • 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


  • 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.


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.
  • 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.
  • If you're adding other flavorings, such as roasted garlic, parmesan cheese, bacon, sour cream, or chives, fold them in after you add the milk.