Pomme Purée (French Mashed Potatoes)
Pomme purée, the famous French mashed potatoes, is a timeless classic of French cuisine that always delights! With just a few clever tips, you can easily transform this simple side dish into an ultra-creamy, flavorful treat. I’ll show you how to make this elegant yet comforting dish, perfect for a cozy family meal or a more refined dinner.
The Best Potatoes for Pomme Purée
For a light and silky purée de pommes de terre aka pomme pure or French mashed potatoes, choosing the right potatoes is key. You’ll want varieties that are rich in starch, they break down beautifully and absorb the milk and butter perfectly. The result: a smooth, fluffy texture with no gumminess.
In France, we typically use Bintje, Charlotte, Marabel, or Agria — classic varieties for purée. In the U.S., the closest equivalents would be Russet, Yukon Gold, or Idaho potatoes.
The Perfect Ratio for a Creamy Pomme Purée
A good homemade pomme puree is all about balance — just potatoes, milk, and butter! The secret lies in the proportions to achieve that perfect, creamy texture.
In France, recipes vary widely — from Joël Robuchon’s famous purée, ultra-rich with almost all butter, to my grandmother’s much lighter, milk-only version.
For a deliciously creamy yet light puree, here’s my go-to ratio (you’ll find the exact quantities in the recipe card below):
- 👉 For each portion of potatoes, use about 10% butter
👉 Add about 25-30% milk, adjusting according to the potato variety and your desired texture.
💛 My tip : To add extra flavor to your mashed potatoes, gently heat the milk with the butter and infuse with a few aromatic herbs (like thyme or rosemary). Let it steep for a few minutes before blending it into the potatoes!
Pomme Puree Recipe: Step-by-Step
- Cooking potatoes: Peel and cut into large cubes. Plunge them into a pan of cold, salted water and bring to the boil. Cook for 30 to 40 min, until fork tender.
- To prepare the milk: While the potatoes are cooking, gently heat the milk with the butter and a few sprigs of thyme in a small pot. Don’t bring it to a boil!
- Mashing and assembling: Drain the potatoes and mash them while still hot using a potato masher or food mill. Gradually stir in the hot milk (without the thyme), until you reach the desired consistency. Don’t forget to season!
📌 Tip: Always start cooking your potatoes in cold, salted water! This allows them to cook evenly from the inside out. If you start with boiling water, the outside will soften too quickly while the center remains undercooked.
Ideas for variations
- Vegan version: Replace the butter with a good-quality vegetable margarine and the milk with an unsweetened plant-based drink (such as almond or soy milk).
- Olive oil version: For a lighter and more aromatic pomme purée, perfect with grilled fish, simply use a good extra virgin olive oil instead of butter.
- Richer version: For an extra indulgent pomme purée, replace part or all of the milk with sour cream (crème fraîche), ideal for festive menus or to pair with rich meat dishes.
- Truffled version: A few drops of truffle oil added just before serving will transform your purée into a true gourmet side dish, perfect with poultry or beef.
What to serve mashed potatoes with?
Pomme purée is even better when paired with a great sauce! Here are some of my favorite recipes to serve with it, perfect for cozy family meals:
- Traditional Beef bourguignon: a great classic that goes perfectly with homemade mashed potatoes.
- Mushroom Bourguignon: for an equally tasty vegetarian option.
- Basquaise chicken: the contrast between the spicy tomato sauce and the sweetness of the mashed potatoes is irresistible.
- Coq au Vin with White Wine: a fine combination of melting and aromatic notes.
- Creamy Dijon Mustard Chicken: a sure bet for a quick weekday meal.
👉 A little extra: this pomme puree also goes very well with baked fish, homemade sausages or simply roasted vegetables for a comforting vegetarian dish.
Recipe card
Pomme Purée (French Mashed Potatoes)
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Ingredients
- 2 lbs of starchy potatoes 1 kg, such as Yukon or Russet
- ½ cup of butter 100 g
- 1 to 1 ¼ cup of milk 250 to 300 ml
- 2 sprigs of thyme sage, or rosemary
- 1 teaspoon of salt 6 g
- 1 pinch grated nutmeg
Instructions
- Wash, peel and cut the potatoes into large cubes.
- Plunge them into a large pot of cold water seasoned with coarse salt. Bring to the boil and cook for 30 to 40 minutes, until tender.
- Meanwhile, heat the milk, butter and thyme in a small saucepan over low heat. Once the butter has melted, remove from the heat and leave to infuse.
- Drain the potatoes and mash them immediately, while still hot, with a potato masher.
- Remove the thyme from the butter-milk mixture and stir into the potatoes. Mix until smooth.
- Season with salt and a pinch of nutmeg.
Notes
Nutrition
Frequently Asked Questions
Don’t use a blender! Use a potato masher instead, and work with it while it’s hot.
Yes, it keeps for 2 to 3 days in the fridge. Reheat gently with a little milk or butter.
