French-Style Mashed Potatoes – Pommes Puree
These French-style mashed potatoes, or pommes purée, are the silkiest, most luxurious version of mashed potatoes you’ll ever try. Yukon Golds are cooked whole, riced, then mixed with cold butter and warm cream before being passed through a fine sieve for that signature French smoothness. Finished with a pat of butter, flaky sea salt, and fresh chives, they’re pure comfort in every bite.
Servings servings
Ingredients
- 3 pounds Yukon Gold potatoes
- salt, for generously salting the water
- 2 sticks, 1 cup unsalted butter, cold or room temp and cubed, plus more for finishing
- 1 cup heavy cream, warmed (more as needed)
- 1 ½ teaspoons salt, or to taste
- flaky sea salt, for serving
- chopped chives, for garnish
Instructions
- Cook the Potatoes: Place the whole, unpeeled Yukon Gold potatoes in a large pot and cover with cold water. Generously salt the water, bring to a boil, then reduce to a simmer. Cook until the potatoes are tender when pierced with a fork, about 20 to 25 minutes depending on their size.
- Peel and Rice: Drain the potatoes and let them cool just enough to handle. Peel off the skins while still warm. Pass the potatoes through a potato ricer into a large pot or bowl.
- Add Butter and Cream: While the potatoes are still hot, fold in the cubed butter until fully melted. Slowly stream in the warm heavy cream, mixing until you have a smooth, creamy consistency. Add as little or as much cream as needed to achieve the right texture. Season with salt to taste.
- Make it Silky: For the ultimate French-style texture, pass the buttery, creamy potatoes through a fine-mesh sieve. This extra step creates the silkiest, most luxurious mashed potatoes.
- Finish and Serve: Transfer the pommes purée to a serving dish. Top with a few extra pats of butter, a sprinkle of flaky sea salt, and garnish with fresh chives. Serve immediately while warm and velvety.
Notes
Q: Can I make these mashed potatoes ahead of time?
A: Yes! You can make them a day in advance. Just reheat gently on the stove over low heat with a splash of cream to bring back that silky texture. Q: Do I really need to run the potatoes through a sieve?
A: This is the French secret to making mashed potatoes incredibly smooth and silky. Passing them through a fine-mesh sieve after ricing takes them from creamy to luxurious. (You can find the sieve I use here). Q: What type of potato is best?
A: The French classically use Yukon Gold potatoes for pommes purée. They’re naturally buttery and creamy, which makes them perfect for this recipe. Russets will work too or any yellow potatoes, but the texture will be lighter and fluffier rather than velvety. Q: Do I need a potato ricer?
A: Yes — it makes a big difference! A ricer ensures the potatoes are lump-free and perfectly smooth before they even hit the sieve. (You can find the ricer I recommend here). Q: Why do you add cold or room temp butter instead of melted?
A: Adding cold, cubed butter allows it to slowly emulsify into the hot potatoes, creating a richer, creamier texture. Melted butter just sits on top, but cold butter melts gradually and locks in that silky consistency. Q: Why not peel the potatoes first before boiling?
A: Cooking potatoes whole with their skins on helps them absorb less water as they boil, which keeps the mash rich and flavorful instead of watery. Once cooked, the skins slip off easily.
A: Yes! You can make them a day in advance. Just reheat gently on the stove over low heat with a splash of cream to bring back that silky texture. Q: Do I really need to run the potatoes through a sieve?
A: This is the French secret to making mashed potatoes incredibly smooth and silky. Passing them through a fine-mesh sieve after ricing takes them from creamy to luxurious. (You can find the sieve I use here). Q: What type of potato is best?
A: The French classically use Yukon Gold potatoes for pommes purée. They’re naturally buttery and creamy, which makes them perfect for this recipe. Russets will work too or any yellow potatoes, but the texture will be lighter and fluffier rather than velvety. Q: Do I need a potato ricer?
A: Yes — it makes a big difference! A ricer ensures the potatoes are lump-free and perfectly smooth before they even hit the sieve. (You can find the ricer I recommend here). Q: Why do you add cold or room temp butter instead of melted?
A: Adding cold, cubed butter allows it to slowly emulsify into the hot potatoes, creating a richer, creamier texture. Melted butter just sits on top, but cold butter melts gradually and locks in that silky consistency. Q: Why not peel the potatoes first before boiling?
A: Cooking potatoes whole with their skins on helps them absorb less water as they boil, which keeps the mash rich and flavorful instead of watery. Once cooked, the skins slip off easily.
Did You Make This Recipe?
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