Pommes Purée

Ingredients

• 600 g Yukon Gold potatoes, peeled and quartered
• 85 g Unsalted butter
• 120 ml Heavy cream
• 60 ml Whole milk(optional)
• 1 tsp Salt
• 1/4 tsp White pepper(optional)
• 1 pinch Nutmeg(optional)

Instructions

1. 1

   Place the potatoes in a pot of cold salted water, bring to a boil, and simmer for 20-25 minutes until fork-tender.

2. 2

   While the potatoes cook, warm the cream, milk, and half the butter in a small saucepan over low heat, then remove from heat.

3. 3

   Drain the potatoes well and return them to the pot over low heat for 1-2 minutes to evaporate excess moisture.

4. 4

   Pass the potatoes through a ricer or food mill into a bowl for the smoothest texture.

5. 5

   Beat in the warm cream mixture a little at a time, then the remaining butter, until silky and glossy. Season with salt, white pepper, and nutmeg. Serve immediately.