Pommes Puree (Silky French Mashed Potatoes)

I learned how to make pommes puree (French mashed potatoes) in culinary school, and I’ve never gone back! They’re so smooth, rich, and buttery. In fact, my son asks for them with steak almost every week. He even helps me make them! Why These Are the BEST Mashed Potatoes! A Culinary School Secret: Forget the mixer! Instead, use a potato ricer for that smooth, silky texture. It makes all the difference! So Rich and Buttery: Warm butter and heavy cream make these potatoes extra rich. As a result, they practically melt in your mouth! My Family’s Favorite: Once I made these for my family, there was no going back! Now my son helps me make them for our weekly steak dinners. Pommes Puree Ingredients Never Add Cold Butter or Cream! I learned in culinary school to warm them first. That way, they blend into the potatoes with ease. Adjust the Consistency: We love these thick and creamy! But if you want them thinner, just add a splash of hot milk. Make Them Your Own: If you want to change things up, try adding garlic or cheese! However, my family loves the classic buttery flavor. Why Kosher Salt? We had a whole class on salt in culinary school! Since kosher salt has larger crystals, it’s easier...