Pommes puree with Parmesan and Fresh Chives
Pommes Puree with Parmesan and Fresh Chives is creamy, delicious, cheesy, and mouthwatering. Prepared with fresh herbs and plenty of cheese.
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
Adapted and updated from Food & Wine 2016, recipe Pommes Puree by Rich Torrisi and recipe by Justin Chapple.
- 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
Serving: 1gramsCalories: 396kcalCarbohydrates: 42gProtein: 13gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 60mgSodium: 358mgPotassium: 1020mgFiber: 5gSugar: 3gVitamin A: 782IUVitamin C: 46mgCalcium: 305mgIron: 2mg
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
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