French Mashed Potatoes Recipe

French mashed potatoes, also known as "pommes purée," are the ultimate side dish for any gourmet meal. Creamy, buttery, and silky smooth, this recipe elevates a simple dish into a luxurious experience. I’ve made this recipe multiple times, and each time it receives rave reviews from my guests. Here’s how to prepare this decadent dish.

Ingredients

• 2 pounds (900 g) Yukon Gold potatoes, peeled and cut into chunks

• 1 cup (240 ml) whole milk, warmed

• 1/2 cup (115 g) unsalted butter, cubed and softened

• Salt to taste

• White pepper (optional), to taste

Kitchen Equipment Needed

• Large pot

• Potato peeler

• Knife and cutting board

• Fine-mesh sieve or potato ricer

• Medium saucepan

• Wooden spoon or spatula

• Mixing bowl (optional)

How to Make French Mashed Potatoes?

1. Prepare the Potatoes: Peel the potatoes and cut them into even-sized chunks. This ensures they cook evenly.

2. Cook the Potatoes: Place the potatoes in a large pot and cover them with cold, salted water. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender (about 20 minutes).

3. Drain and Dry: Drain the potatoes thoroughly and return them to the pot. Place the pot over low heat and let the potatoes dry out for about 1-2 minutes, shaking the pot gently. This step removes excess moisture.

4. Mash the Potatoes: Pass the potatoes through a fine-mesh sieve or a potato ricer into a mixing bowl or directly back into the pot. This step is key to achieving the signature silky texture.

5. Incorporate Butter and Milk: Gradually add the softened butter to the potatoes, stirring until fully incorporated. Slowly pour in the warm milk, stirring constantly, until the potatoes reach your desired consistency.

6. Season and Serve: Season with salt and white pepper to taste. Serve immediately, garnished with a small pat of butter if desired.

How to Store Leftover?

• Refrigerator: Store leftover mashed potatoes in an airtight container for up to 3 days.

• Reheating: Gently reheat in a saucepan over low heat, adding a splash of milk to restore creaminess.

• Freezing: While not ideal, you can freeze mashed potatoes for up to 1 month. Thaw in the refrigerator overnight and reheat as mentioned above.

FAQs

Can I use another type of potato?

Yes, but Yukon Gold potatoes are preferred for their creamy texture and buttery flavor. Russets can work as a substitute but may produce a slightly less creamy result.

Can I make this dish ahead of time?

Absolutely! You can make it a day ahead, store it in the refrigerator, and reheat it before serving. Just add a splash of milk when reheating.

How do I make it even more indulgent?

You can replace some of the milk with heavy cream or add a splash of truffle oil for a luxurious twist.

Conclusion

Enjoy the rich and indulgent flavors of this traditional French recipe—a must-try for any home chef!