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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.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr


  • 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


  • 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.


Adapted and updated from Food & Wine 2016, recipe Pommes Puree by Rich Torrisi and recipe by Justin Chapple.
Add more warm heavy cream if necessary.


Serving: 1grams

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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