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!
Course: Dinner, Side Dish
Cuisine: American, French
Keyword: mashed potatoes, pomme puree
3poundsyukon gold potatoesrinsed and scrubbed
1Tablespoon Salt + more for the end
1 ¾cupswhole milk
10Tablespoonsunsalted buttercut into 1-inch chunks
Line potatoes at the bottom of a large pot in a single layer. Cover potatoes with just enough water to be underwater. Add salt to pot. Simmer over medium heat for 40-45 minutes or until potatoes are tender and are soft when pierced with a knife. Transfer potatoes to an ice bath and let cool for 2-3 minutes. Rinse pot out and put back on stove. Remove the skins from the potatoes by rubbing potatoes with your hands. Put skinned potatoes through a food mill or potato ricer into another bowl.
Meanwhile, place milk in pot and simmer until milk starts bubbling. Add garlic and simmer for 5-6 minutes until garlic is fragrant.
Remove garlic cloves and whisk in butter a little at a time. Whisk until melted. Then add riced potatoes and stir to combine. Add more salt to taste and remove from heat. If mixture is still a bit lumpy, use an immersion blender to make potatoes extra creamy. Serve immediately or store in refrigerator to re-heat the next day.
These potatoes re-heat really well. To re-heat normally: Place potatoes in an oven-safe casserole dish. Reheat at 300˚F for 25-30 minutes. For a crusty top: Place potatoes in an oven-safe casserole dish. Reheat at 400˚F for 30 minutes. You can even stick under the broiler for another 1-2 minutes to get an even crispier, crunchy top. It's quite delicious!Store leftovers in the refrigerator. The mashed potatoes will keep fresh for 3-4 days.