Pommes Puree
- Rose or Ratte or Yukon Gold Potatoes 2KG
- Normandy Butter 600 G
- Double Cream 400 ml
- Salt To taste
- White Pepper to Taste
Pommes Puree
Ingredients
Method
Pommes Purees
Bake Potatoes at 170C until Tender on a bed of salt to prevent scorching. Done when easily pierced all the through.
Working Quickly remove potato skins
Working
Ricing
Pass hot potato through Ricer with Fine holes. Remember to keep it hot. Cream Should be on slow heat now.
Tamis Passing
With plastic pastry card or other pass 2 times through a fine mesh Tamis.
2 nd Time directly into preheated pot.
Finishing:
1. Bring Potatoes back up to temperature on stove.
2. Using a heatproof rubber spatula fold in small knobs of butter. IMportant to fold not stir.
3. Once butter is incorporated check and adjust seasoning to taste,
4 Whisk in Boiling cream.
Adjust seasons again to taste. Cover with butter paper use for next 4 hours.
Do not Refridgerate!
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
