Pommes Puree (Silky French Mashed Potatoes)

I learned how to make pommes puree (French mashed potatoes) in culinary school, and I’ve never gone back! They’re so smooth, rich, and buttery. In fact, my son asks for them with steak almost every week. He even helps me make them!

How to Make Pommes Puree French Mashed Potatoes

The secret to perfect French mashed potatoes is all in the technique! A potato ricer and warm butter and cream give them that incredible silky texture. Serve them with garlic butter steak bites, roasted chicken, or your favorite Sunday dinner for a meal your whole family will love!

1. Prep the Potatoes: Peel and cut the potatoes into ½- to 1-inch cubes. Place them in a large pot and rinse until the water runs clear.
2. Boil: Cover the potatoes with cold water, add a dash of salt, and boil for about 15 minutes, until fork-tender.
3. Rice the Potatoes: Drain the potatoes, then pass them through a potato ricer into a bowl, working in small batches.
4. Add Butter and Cream: Warm the butter and heavy cream in a small saucepan over medium-low heat. Do not boil! Slowly whisk the warm mixture into the potatoes until smooth. Add milk if you prefer a thinner pommes purée consistency, then season with kosher salt to taste.

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