Pomme PurĂŠe with Infused Cream
French
Dinner
Difficulty
Easy đ
Total
50m
Prep
15m
Cook/Bake
25m
Rest
10m
Servings
4
A luxurious French-style mashed potatoes recipe infused with aromatic cream and seasoned with fresh chives.
đ§şIngredients
1x
1 ½ cup
Heavy Cream
1 tsp
Nutmeg
2
Bay Leaves
6 clove
Garlic
Pepper to Taste
6
Potatoes
1 tbsp
Salt
Âź cup
Unsalted Butter
½ bunch
Chives
1 tbsp
Extra Virgin Olive Oil
đłInstructions
Infuse the cream: In a medium saucepan over medium heat, combine the heavy cream, nutmeg, bay leaves, and garlic. Bring to a gentle boil and allow the cream to reduce by one-fourth for about 3 to 5 minutes. Lightly season with salt and pepper. Strain the cream through a sieve into a separate small saucepan to keep warm. Press the garlic in the sieve to extract as much flavor as possible.
Prepare the potatoes: Peel and dice the potatoes. Place them in a medium saucepan and cover with cold water. Add 1 tablespoon of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 7 to 8 minutes, or until potatoes are tender and can be easily mashed.
Drain and dry the potatoes: Drain the boiled potatoes in a strainer. Return them to the saucepan over medium heat for 1 to 2 minutes to evaporate excess moisture.
Rice the potatoes: Pass the potatoes through a potato ricer into a medium-sized bowl.
Combine with infused cream: Gradually fold in one-third of the warm infused cream into the riced potatoes using a rubber spatula. Lightly whip to incorporate. Add another third of the cream and the cubed butter in stages, folding until smooth and creamy. Season as needed with additional salt and pepper. Add the remaining cream if necessary to achieve desired consistency.
Finish and serve: Spoon the purĂŠe into serving bowls. Garnish generously with chopped chives and a drizzle of extra virgin olive oil.
đ´Equipment
Medium Saucepan
Small Saucepan
Strainer
Potato Ricer
Rubber Spatula
Serving Bowls
đNotes
⢠Choose starchy potatoes like Russets for a fluffier purÊe.
⢠Use a potato ricer for the smoothest texture, avoiding potato mashers that can result in a gluey consistency.
⢠Be sure not to overcook the potatoes; they should be tender but not falling apart to avoid excess water absorption.
⢠For added flavor, consider warming the butter before adding it into the purÊe.
⢠Serve immediately for best texture and creaminess.