Chef Alexia Duchêne of Le Chêne in New York City shares her take on pommes purée, a French version of mashed potatoes. The recipe, inspired by chef Joël Robuchon, emphasizes a smooth texture achieved through food milling and a tamis, and a rich flavor from generous amounts of milk and butter.
The dish is described as a more luxurious take on mashed potatoes. Duchêne’s method involves boiling 2 lb. 4 oz. of Yukon gold potatoes (5–7) until fork-tender, then peeling and passing them through a food mill and a tamis. This process creates an exceptionally smooth purée.
The potatoes are then cooked over medium-low heat to dry them slightly before gradually incorporating 1 cup of warmed whole milk, stirring until smooth. Finally, 1 cup (2 sticks) of chilled unsalted butter is whisked in piece by piece until melted and combined. The finished pommes purée is seasoned with salt to taste. The recipe suggests serving the dish alongside roast chicken or seared steak.
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