French mashed potatoes (pommes purée)
Smooth French purée of floury potatoes boiled in their skins, passed through a mill and whipped with cold butter and boiling milk; following A. Escoffier (Le Guide culinaire) and J. Robuchon. 6 servings of about 233 g, one per serving of a main dish.
Total time: 50 min6 servingsFinal yield 1,400 g
Ingredients
- 1,000 gPotatoes, flesh and skin, raw
- 200 gButter, without salt
- 250 mlMilk, whole, 3.25% milkfat, with added vitamin D
- 8 gSalt, table
- 2 lBeverages, water, tap, drinking not counted – removed
- 2 gSalt, table editorial addition
Allergens
Contains: Milk
Derived from ingredients – check the package label.
Method
- Wash potatoes of even size, put them in a pot in their skins, cover with 2 litres of cold water with 20 g of salt and bring to the boil. Simmer for about 25 minutes until a knife slides in without resistance.
- Drain the potatoes and peel them while still hot, holding them in a cloth. Immediately pass them through a food mill with a fine disc or a potato ricer into a saucepan. Never use a blender: broken cells release starch and the purée turns gluey.
- Set the pan over low heat and stir the purée with a wooden spoon for 4–5 minutes to drive off moisture; it must not catch. Meanwhile bring 250 ml of milk to the boil.
- Vigorously work 200 g of cold diced butter into the purée a little at a time and add 8 g of salt. Then pour in the boiling milk in a thin stream while stirring constantly, and finally whisk the purée until smooth. Heat it through without boiling and serve at once.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,361.3 kcal
- Protein
- 30.3 g
- Fat
- 171.5 g
- Total carbohydrate (by difference)
- 187.4 g
- Total dietary fibre (USDA)
- 21 g
- Saturated fatty acids
- 106 g
- Sodium
- 4,068.7 mg
- Salt (sodium × 2.5)
- 10.2 g
Per serving
- Protein5.1 g5%
- Fat28.6 g64%
- Total carbohydrate (by difference)31.2 g31%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 393.5 kcal
- Protein
- 5.1 g
- Fat
- 28.6 g
- Total carbohydrate (by difference)
- 31.2 g
- Total dietary fibre (USDA)
- 3.5 g
- Saturated fatty acids
- 17.7 g
- Sodium
- 678.1 mg
- Salt (sodium × 2.5)
- 1.7 g
Per 100 g of finished food
- Energy
- 168.7 kcal
- Protein
- 2.2 g
- Fat
- 12.2 g
- Total carbohydrate (by difference)
- 13.4 g
- Total dietary fibre (USDA)
- 1.5 g
- Saturated fatty acids
- 7.6 g
- Sodium
- 290.6 mg
- Salt (sodium × 2.5)
- 0.73 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.