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Marco Pierre White Pomme Puree (Mashed Potatoes)
French

Marco Pierre White Pomme Puree (Mashed Potatoes)

Marco Pierre White's luxurious mashed potato: baked potatoes pushed through a ricer, then beaten with warm seasoned milk and plenty of butter for an ultra-smooth, silky puree. The classic accompaniment to his coq au vin and steaks.

85 min
Total time
4
Servings
10 min
Prep
75 min
Cook
beginnerdinnervegetariangluten-free
Source: Marco Pierre White

Ingredients

4 servings
  • 900 g Yukon Gold potatoes, baking potatoes
  • 240 ml whole milk
  • 57 g unsalted butter
  • 1 tsp salt, plus more to taste
  • to taste white pepper, ground
  • 120 ml sour cream, optional, for extra richness
  • 1 tbsp chives, chopped, to garnish

Make it your way

Instructions

Plan my prep
  1. Step 1.Preheat the oven to 180C/350F. Prick each potato four times with a fork.
  2. Step 2.Bake the potatoes directly on the oven rack for 1 to 1 1/2 hours until completely soft inside.
  3. Step 3.Cut the hot potatoes in half and scoop out the flesh, then push it through a ricer or food mill into a bowl.
  4. Step 4.Warm the milk in a saucepan without letting it boil, then stir in the butter and 1 teaspoon salt until melted.
  5. Step 5.Gradually beat the warm milk mixture into the riced potato until smooth and creamy; fold in the sour cream if using.
  6. Step 6.Season with white pepper and more salt to taste, keeping the puree loose and silky.
  7. Step 7.Spoon into a warm serving dish, garnish with chopped chives, and serve at once.

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