French Whipped Potatoes Recipe

French Whipped Potatoes, or “Pommes de Terre Puree,” are a luxurious and iconic side dish that encapsulates the essence of French culinary artistry. This classic French dish is a testament to the simplicity and elegance that is characteristic of French cuisine.

At its core, French Whipped Potatoes are a humble yet heavenly creation, where potatoes are transformed into a velvety, smooth, and ethereal delight. The secret to their allure lies in the meticulous process of hand-mashing or whipping boiled potatoes, combining them with just the right amount of butter, cream, and seasonings.

The result is a silky, decadent, and incredibly rich potato puree that embodies the essence of French cooking. This dish has earned its place on the tables of both casual family dinners and sophisticated, Michelin-starred restaurants, where it often plays a supporting role to a range of main courses, from roasted meats to seafood.

French Whipped Potatoes are more than just a side dish; they are a testament to the French culinary commitment to perfection and the art of blending simplicity with sophistication. Whether served as an accompaniment or savored as a standalone delight, these potatoes are a celebration of the harmonious marriage of ingredients and technique in the world of gastronomy.

Ingredients:

2 pounds Yukon Gold potatoes, unpeeled
Kosher Salt
2 cups whole milk
1 pound unsalted butter, diced and kept well chilled until used
Kosher Salt to taste
White Pepper to taste

Directions:

Place the potatoes in a saucepan with 2 quarts cold water and one tablespoon coarse salt. Bring to a simmer, cover, and cook until a knife slips in and out of the potatoes easily and cleanly, about 25 minutes.
Drain the potatoes and peel them. Put them through a potato ricer (or a food mill fitted with its finest disk) into a large saucepan. Turn the heat under the saucepan to medium and dry the potato flesh out a bit by turning it vigorously with a spatula for about 5 minutes.
In the meantime, rinse a small saucepan, pour out the excess water, but do not wipe it dry. Add the milk and bring to a boil.
Turn the heat under the potatoes to low and incorporate the well-chilled butter bit by bit, stirring it in energetically for a smooth, creamy finish. Pour in the very hot milk in a this ring until all the milk has been absorbed. Turn off the heat and taste for salt and pepper.