Pomme purée

Velvety-smooth mashed potato made with generous amounts of butter and cream, this rich and luxurious side is worth every calorie.

Milk infusion (200g)
200g Milk (whole)
½ Onion pique

- Bring to the boil and leave to infuse.

Pomme purée (6 portions)
500g Potato (Yukon gold) (cooked/passed)
500g Butter
200g Milk (infused)
Salt + pepper

  1. Start by pricking the potatoes and bake at 180C for approx. 1 hour on a bed of salt.

  2. Push the cooked potato through a sieve, discard skins and weigh quantity of dry mash.

  3. Add passed potato to a pan and slowly add your butter and infused milk until its all combined.

  4. Pass the mash through the sieve another time, heat up once more and you’re ready to serve.

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Pommes pont neuf

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Gratin dauphinois