French Mashed Potatoes (Pommes Purée)

• porsi: 4-6 servings
• waktu aktif: 30 minutes
• total waktu: 2 hours

Bahan-bahan

4 8-ounce russet potatoes, unpeeled, scrubbed and poked all over with a paring knife

1 cup whole milk

Kosher salt and ground white pepper

12 Tbsp salted butter, cut into ½-inch cubes

Finely chopped fresh chives, to serve (optional)

Petunjuk

You overbake the potatoes instead of boiling them. You rice them into hot milk with white pepper—it looks like porridge. You overwhisk them, which would normally create gluey potatoes. Then you add massive amounts of cold butter, which should be melted. Everything you're doing is wrong, but at the last minute, the melted butter emulsifies into the potatoes and they develop a shiny gloss, silky texture, and become incredibly creamy and light.

Don’t cool the potatoes before ricing them. They are easiest to rice when hot, while the starch is still soft. Also, there’s no need to peel the potatoes before ricing. Simply halve each potato, place the halves one at a time cut side down into hopper and press firmly. The flesh will be pushed through the perforations but the skin will remain in the hopper.

Step 1

Heat the oven to 425°F with a rack in the middle position. Place the potatoes on a rimmed baking sheet. Bake until the potato skins begin to ruffle and a skewer inserted into the center meets no resistance, 1¼ to 1½ hours.

Step 2

About 1 hour into baking, in a medium saucepan, combine the milk and ¼ teaspoon each salt and white pepper. Bring to a simmer over medium, stirring to prevent scorching and boiling over. Remove from the heat and cover to keep warm.

Step 3

When the potatoes are done, immediately transfer to a cutting board. Carefully cut each potato in half crosswise. Place 1 potato half cut side down in the hopper of a potato ricer. Rice the potatoes into a large bowl. Remove and discard the potato skin from the hopper, then rice the remaining potato halves in the same way.

Step 4

Pour the warm milk through a fine-mesh strainer into the potatoes; reserve the saucepan. Whisk or mix with a hand mixer on medium-low just until the potatoes absorb the liquid. Add a few pieces of butter, then whisk vigorously or mix on medium until only small bits of butter remain. Add the remaining butter in the same way.

Step 5

After all the butter has been added, whisk or mix on medium until the butter is fully incorporated and the potato mixture is shiny and slightly thickened. Transfer to the reserved saucepan. Cook over medium-low, stirring often with a silicone spatula, until heated through and a few bubbles break the surface. Taste and season with salt and white pepper, then transfer to a warmed serving dish. Sprinkle with chives (if using).

Catatan

Video: https://www.facebook.com/cpkmilkstreet/videos/hot-milk-mashed-potatoes-super-light-pommes-pur%C3%A9e/1445357167599617/

Everything we know about mashed potatoes goes out the window with this recipe for super-light Pommes Purée. They're silky, velvety, and incredibly fluffy. They're also over-baked and, by American standards, horrendously over-whipped. Chris Kimball learned this technique from chef Julia Totzauer at L'Office in Paris. It's a simplified version of pommes purée—the traditional recipe requires peeling potatoes, multiple passes through a ricer, and precise butter temperature.