Pommes Puree

COOKING: 20-30 minutes | YIELD: 4-5 servings


By Chef Casey Pesce

COOKING: 20-30 minutes

YIELD: 4-5 servings

*Food processor required.



  • 4 medium sized Yukon Gold potatoes or Russet potatoes, peeled and cut in half
  • 1 ½ sticks of butter
  • 1 to 1 ½ cups of good whole milk or half and half, warmed
  • Salt 
  • ¼ teaspoon of nutmeg is optional



Place the potatoes in a pot and cover with water on high heat. Salt the water heavily until its similar to the ocean salinity. Gently boil the potatoes until they are tender throughout. Strain and immediately add the potatoes to the food processor with a standard blade attachment. Gently break up the potatoes with a spatula. Add the butter, and half of the milk. Pulse the mixture 6-10 times. Remove the top and clean sides with your spatula. Continue to pulse the puree on high speed for 1-2 minutes until smooth. Adjust your consistency with the remaining milk. The consistency should be silky smooth and creamy with no lumps. *Over mixing the potatoes will result in a gummy-starchy product. Top with some fresh chives and serve!