Pommes Puree with Parmesan Cheese and Fresh Chives
Pommes puree is a classic French dish made from mashed potatoes. It is smooth, creamy, and flavorful, perfect for many different dishes, such as steak, chicken, and fish.
This recipe for pommes puree takes the dish to the next level by adding Parmesan cheese and fresh chives. The Parmesan cheese adds a salty, nutty flavor, and the chives add a touch of freshness. The result is a delicious and versatile side dish that is sure to please.
Who doesn’t love a good mashed potato? Pommes puree is the perfect side dish for any meal, and this version with Parmesan cheese and fresh chives is simply delicious.
The potatoes are mashed until they are smooth and creamy, and then the Parmesan cheese is added for a touch of richness. The fresh chives add a touch of freshness and brightness, and the whole dish is simply mouthwatering.
This is a great comfort food for any season and will surely please even the pickiest eaters. So next time you’re looking for a delicious and satisfying side dish, be sure to try pommes puree with Parmesan cheese and fresh chives.
About Chives
Chives are a soft and chewable herb with a mild onion tangy taste. They are a onion family member and have a flavor similar to scallions. Chives are a good source of vitamins A and C and contain antioxidants. They can be used in a variety of dishes, including salads, soups, and sauces.
How to make the Pommes Puree
Ingredients
- Yukon Gold potatoes
- Kosher salt
- Thyme sprigs
- Garlic cloves
- Unsalted butter
- Heavy cream
Instructions
- Cover the potatoes with cold water in a saucepan and season generously with salt. Add the thyme and garlic, bring to a simmer, and cook until tender, about 40 minutes. Drain well. Let the potatoes cool, then slip off and discard the skins.
- Using a ricer and working over a large bowl, rice the potatoes with half of the butter. Strain through a fine sieve into a large saucepan, pushing them through with a sturdy rubber spatula. Mix in the remaining butter and the heavy cream—season with salt.
What’s the difference between pommes puree and mashed potatoes
Pommes puree and mashed potatoes are both dishes made from mashed potatoes, but there are some key differences between the two.
- Pommes puree is typically made with a ricer or food mill, which gives it a smoother and creamier texture than mashed potatoes. Mashed potatoes are typically mashed with a potato masher, which can leave some lumps.
- Pommes puree often includes other ingredients, such as butter, cream, or cheese, which gives it a richer flavor than mashed potatoes. Mashed potatoes are typically seasoned with salt and pepper but may also include other ingredients, such as milk, butter, or cheese.
- Pommes puree is often served as a side dish with elegant meals, while mashed potatoes are more versatile and can be served as a side dish or as the main course.
Ultimately, the best way to decide which dish to make is to consider your personal preferences and the occasion. If you are looking for a smooth and creamy side dish for a special occasion, then pommes puree is the way to go. If you are looking for a versatile side dish that can be served with a variety of meals, then mashed potatoes are a good option.
What happens if you don’t have a ricer or a fine sieve?
If you don’t have a ricer, a food mill, or a fine sieve, you can still make pommes puree. Here are a few tips:
- Use a potato masher. This is the most common way to mash potatoes, and it will still give you a smooth and creamy puree. Just be sure to mash the potatoes well until they are completely smooth.
- Use a blender or food processor. These appliances can also be used to mash potatoes, but you will need to be careful not to over-process them, or they will become gluey.
- Pass the potatoes through a colander. This will remove any lumps and give you a smoother puree.
I hope these tips help you make delicious pommes puree even if you don’t have a ricer, food mill, or fine sieve.
How to serve the Pommes Puree
Pommes puree is a versatile dish that can be served with a variety of meals. Here are a few ideas:
- As a side dish with steak, chicken, or fish. This is the most common way to serve pommes puree. It is a classic accompaniment to many different dishes and sure to please even the pickiest eaters.
- As a topping for a baked potato. This is a delicious and hearty way to enjoy pommes puree. Simply top a baked potato with some pommes puree, sour cream, chives, and bacon bits.
- As a filling for a tart or galette. This is a creative and elegant way to serve pommes puree. Simply combine the pommes puree with your favorite ingredients, such as cheese, herbs, or bacon, and then bake it in a tart or galette crust.
- As a dip for vegetables or chips. This is a fun and easy way to enjoy pommes puree. Simply serve the pommes puree with your favorite vegetables or chips, and then dip away.
No matter how you choose to serve it, pommes puree is sure to be a delicious and satisfying dish.
Here are some additional tips for serving pommes puree:
- Serve it warm. Pommes puree is best served warm. If you are making it ahead of time, you can reheat it gently in the microwave or oven.
- Garnish it with fresh herbs. A sprig of fresh chives or parsley is a simple and elegant way to garnish pommes puree.
- Add a touch of luxury. You can top your pommes puree for a special occasion with some grated Parmesan cheese or truffle oil.
I hope these tips help you serve pommes puree in a delicious and elegant way.
Notes and Tips
- Use Yukon Gold potatoes. These potatoes have a high starch content, which will give your puree a smooth and creamy texture.
- Don’t overcook the potatoes. Overcooked potatoes will be mushy and will not mash well.
- Add the milk and butter slowly. You don’t want to add too much liquid at once, or your puree will be runny.
- Season the puree with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or herbs.
- Use grated Fresh Parmesan Cheese for the best flavor.
- The fresh chives are chopped finely to add a touch of freshness and brightness.
- Seasoning the potatoes is a must. The potatoes are boiled with fresh thyme and garlic first for a fresh and savory taste. The dish is seasoned with salt and pepper to taste and butter to complete the balance of the flavors.
- If you don’t have a food mill or ricer, use a fork to finely mash the potatoes, and add plenty of milk and butter to make the potato mixture silky and smooth.
- Pass the potatoes through a ricer or food mill for a smoother puree.
- If you don’t have Parmesan cheese, you can use any hard cheese, such as Gruyere or cheddar.
- To make the puree ahead of time, cool it completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently before serving.
This recipe for pommes puree was inspired by two recipes found in The Food & Wine Cookbook 2016.
Pommes puree with Parmesan and Fresh Chives
Equipment
- Food Mill or Ricer or Potato Smasher
Ingredients
- 3 pounds Yukon Gold Potatoes
- Kosher Salt
- 1/2 teaspoon ground thyme
- 3 garlic cloves crushed
- 1 1/2 sticks of unsalted butter cut into tablespoons
- 1 1/4 cup grated Parmigiano-Reggiano cheese
- 1 cup heavy cream warmed
- 1 tablespoon fresh chives finely chopped
Instructions
- In a large saucepan, cover the potatoes with cold water and season generously with salt. Add the thyme and garlic, bring to a simmer and cook until tender, about 40 minutes. Drain well. Let the potatoes cool, then slip off and discard the skins.
- Using a ricer and working over a large bowl, rice the potatoes with half of the butter. Strain through a fine sieve into a large saucepan, pushing them through with a sturdy spatula. Mix the remaining butter and the heavy cream.
- If you don’t have a ricer, use a potato masher and mash well. Soften sticks of butter and mix with mashed potato. Gradually blend with cheese and warm heavy cream until creamy. Sprinkle chives and stir to mix.
- Season with additional salt if preferred and serve.
Notes
- Use Yukon Gold potatoes. These potatoes have a high starch content, which will give your puree a smooth and creamy texture.
- Don’t overcook the potatoes. Overcooked potatoes will be mushy and will not mash well.
- Add the milk and butter slowly. You don’t want to add too much liquid at once, or your puree will be runny.
- Season the puree with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or herbs.
- Use grated Fresh Parmesan Cheese for the best flavor.
- The fresh chives are chopped finely to add a touch of freshness and brightness.
- Seasoning the potatoes is a must. The potatoes are boiled with fresh thyme and garlic first for a fresh and savory taste. The dish is seasoned with salt and pepper to taste and butter to complete the balance of the flavors.
- If you don’t have a food mill or ricer, use a fork to finely mash the potatoes, and add plenty of milk and butter to make the potato mixture silky and smooth.
- Pass the potatoes through a ricer or food mill for a smoother puree.
- If you don’t have Parmesan cheese, you can use any hard cheese, such as Gruyere or cheddar.
- To make the puree ahead of time, cool it completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently before serving.
- Add more warm heavy cream if necessary.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
