Pomme Puree is just a fancy way to say "mashed potoes" but the name deserved some elegance when served with our Coq au Vin.
Yield: 4-6 servings
Active Time: 10 minutes Start to Finish: 25-30 minutes
For this recipe you’ll need:
3 pounds Yukon gold potatoes, peeled or scrubbed, halved or quartered if large
1 tablespoon sea salt
1 stick butter
1/2 to 1 cup whole milk
2 tablespoons fresh chives, finely sliced
Salt and pepper to taste
Place the potatoes and salt in a large, heavy pot. Cover with cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender when pierced with a knife.
Drain the potatoes thoroughly and return to the pot. Cook over low heat, stirring frequently, to evaporate any excess moisture from the potatoes. Add the butter and mash partially with a potato masher. Add the milk 1/4 cup at a time and continue mashing until the desired consistency is reached.
Fold in the chives, and season with salt and pepper to taste. Serve warm.
