- 3.5 lbs (1.6kg) small yukon gold potatoes
- 1 lb (450g) cold unsalted butter, cut into ½ inch cubes
- ¼ cup (60ml) whole milk
- Kosher salt to taste
Pommes Puree | Fancy French Potatoes
A potato is a powerful thing in Joshua Weissman's hands.
{#}
.svg)
.svg)
({#})
{totalComments}
Prep:
Cook:
Serves:
people
Share & Save
Ingredients
Directions
- Place your whole unpeeled potatoes into boiling water and boil for 25-30 minutes or until just cooked through.
- Using a paring knife, peel the skins off of your potatoes while still hot. Immediately run your hot potatoes through a food mill or potato ricer. Place into a medium sized pot with plenty of stirring room and set over medium heat.
- Using a heat-proof spatula, gently stir your potatoes constantly, adding a small handful of butter, stirring allowing it to melt and emulsify into your potatoes. Once combined, add more butter, and repeat that process until you’ve added all of your butter.
- Whisk in your whole milk until homogenous, season to taste with kosher salt, and serve immediately.
Comments & Ratings
Already have an account? Sign in
Thank you!
Your submission has been received
Your submission has been received
Oops! Something went wrong while submitting the form.
{email}
{email}
For account support email webmaster@joshuaweissman.com
Average rating
{#}
(#)
Thank you!
Your submission has been received
Your submission has been received
Oops! Something went wrong while submitting the form.
Other recipes
Ultimate Movie Theater Popcorn
Snacks & Sides
20 min
.jpg)
The Best French Dip Sandwich Ever
Main Dishes
Sandwiches & Burgers
6 hrs
Quick & Easy Vodka Pasta
Main Dishes
15 min
{# Comments}