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Pomme Purée

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By Paul
· Updated recently · — min read · Leave a comment

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Pomme Purée

Smooth, buttery potato puree is one of the simplest culinary delights. And it’s absolutely delicious, if done correctly. Lots of cooks have their own tried-and-true method for whipped potatoes, but we believe our method is utterly foolproof. This recipe will yield rich, fluffy potatoes with concentrated savory flavor, every time. http://www.chefsteps.com/activities/pomme-puree

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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19 responses to “Pomme Purée”

  1. Lloyd’s Assistant

    Bisfenol A

    Reply
  2. Grace Cottell

    what a cuuuuutie that boy is. 

    Reply
  3. skeppsica

    Doesnt the food go cold?

    Reply
  4. Julie s

    isnt it pomme de terre puree? i came here thinking i was getting apple puree -_-
    pomme= apple
    pomme de terre= potato

    Reply
  5. Bill Brasky

    To everyone complaining about the butter, that is not an unusual amount of butter for a commercial kitchen to use.  It's maybe a little on the short side, even.

    Reply
  6. georgebaggy

    Why is it called pomme puree? pomme means apple in french

    Reply
  7. Lycoosa

    Too much butter for my taste, wouldn't have used a "sous vide" either

    Reply
  8. KoalaGames1000

    What Knives do they use?

    Reply
  9. nls8520

    Pomme Purée otherwise known as butter with a small portion of potato lol. Man it looks good tho…

    Reply
  10. badjujuwan

    1:08 – Take my dignity and hand me a spoon.

    Reply
  11. Harley Hong

    i looked up a #10 sieve and found it was over a 100 bucks on amazon. any suggestions to get one thats more affordable?

    Reply
  12. Felix Persson

    It Seouls not be called pomme because that menas Apple instead it Seouls be called pomme du tére wich means Apples of the earth in french wich means potato

    Reply
  13. Jack Barwick

    can you bag and hold the finished purée during service? What temperature would be best in the circulator?

    Reply
  14. Gifts Centre

    french are  stuupiddddddddd

    Reply
  15. hoppalaayani

    Thats why i love French people

    Reply
  16. Hapi djus

    Thats about 3 times as much butter as I use in making puree ^_^

    Reply
  17. Kuchenrolle

    How would I time making this and a steak, if I only have one sous vide cooker? Should I first sous vide cook the steak and start sear it when the potatoes are cooked? Or should I first cook the potatoes and then reheat them with the steak?

    Reply
  18. houchi69

    Pomme Puree = Arteries clogging mashed potatoes :P

    Reply
  19. SuperOrderedChaos

    This looks wonderful. I'll definitely have to try this :)

    Reply

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