My pommes puree is loaded with butter and cream, but the real key is using Yukon gold potatoes. This is the last thing I do when serving a big holiday meal, because they have to be eaten right away. And remember, serve warm and not piping hot, because if they get too hot, the butter will separate.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 pounds large Yukon gold potatoes
- 2 cups heavy cream, warmed
- 1 pound (4 sticks) European-style salted butter, diced and kept cold
- Kosher salt
- Chopped fresh chives, for garnish
Instructions
- Preheat the oven to 400 degrees F.
- On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake until tender, about 45 minutes. Let cool slightly until able to be handled but still hot. Peel the potatoes.
- Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
- Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with the chives.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 986 |
| Total Fat | 90 g |
| Saturated Fat | 57 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 8 g |
| Cholesterol | 252 mg |
| Sodium | 888 mg |