FRENCHY COOKS: POMME PURÉE

In this episode, we are making a classic, the mash potato or as we call it back home, the Pomme Puree!
If you enjoy this recipe, please like, comment and subscribe!
FULL RECIPE:
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[@sands7811]

I love your videos. Well done. I have tried to make several of your recipes with the family and we all have enjoyed the results!!

[@CHEFROMAINAVRIL]

Thank you Ryan, that means a lot. Much appreciated

[@matthewjamesduffy]

I have made sooooo much of this in my days working for Boulud, still love it. Great video chef!

[@CHEFROMAINAVRIL]

Thank you Chef! Ahah yes I bet you did

[@GraftingDragonFruit]

Can’t wait to try this! Thank you for making this video!!

[@CHEFROMAINAVRIL]

Of course! My pleasure

[@matthieucadartnelissen5840]

Excellente vidéo. Good job Romain, looking forward to more french staple dishes

[@CHEFROMAINAVRIL]

Thank you, lots of staples already and more to come. Rumour has it, French onion soup is in the work :)

[@ifaa83]

The full recipe link is not working 😮

[@CHEFROMAINAVRIL]

Oh yes it’s an old video but I just posted a brand new one recently with a recipe link to my website :)

[@CrisKaur]

Can the pommes be processed instead?

[@CHEFROMAINAVRIL]

What do you mean by processed?

[@nikjordan9473]

How much nutmeg?

[@CHEFROMAINAVRIL]

How much as you’d like really. But the recipe is on my website I believe if not. You can email me and I’ll send it over

[@quintonwilson8565]

I thought pommes purees was made specifically with the "waxy"-type of potatoes that turn gluey. This glueyness is required to eventually trap air after much work?

[@CHEFROMAINAVRIL]

You can yes

[@craigwitt8501]

It looks beautiful! I make this several times a year and the food mill makes a huge difference! I like using a more waxy potato than starchy. What are your thoughts?

[@CHEFROMAINAVRIL]

Thank you Craig, Yes a waxy potato over starchy works definitely great, less elastic. Feel free to share your next creation :)

[@evannice9538]

Hey chef, what size mesh would you recommend for the Tamis? 40 or 60?

[@CHEFROMAINAVRIL]

The finer the better for me personally so 60

[@evannice9538]

@@CHEFROMAINAVRIL thank you so much!!

[@teddythodo3302]

@@CHEFROMAINAVRIL hi chef I bought a tamis but have extreme difficulty passing through. Maybe I bought something wrong … perhaps too fine? I even used a potato ricer first.

[@CHEFROMAINAVRIL]

@@teddythodo3302 that’s odd. Were your potato still warm? It should require some effort but not too too much

[@teddythodo3302]

@@CHEFROMAINAVRIL yes I was burning my hands lol. It’s possible that I didn’t cook them 100% thoroughly! I’ll try again.

[@EddiesonDK]

Can you make the mash in advance and reheat from the fridge?

[@CHEFROMAINAVRIL]

Hi Theis,
Absolutely, be sure to leave some plastic wrap on the mash itself after making it so it doesn’t create a skin.
When ready to eat, place the mash in a non-stick pan and gently reheat it while stirring with a spatula. Hope that helps :)

[@EddiesonDK]

@@CHEFROMAINAVRIL thanks for the answer and the recipe! Happy new year 🥳

[@togurajasitanggang8847]

❤️❤️

[@CHEFROMAINAVRIL]

Glad you liked it

[@JamesGCorlett]

Real deal pomme puree! This is how it's done!

[@CHEFROMAINAVRIL]

Yessir 🥰

[@raqueloutloud1911]

These were delish babe. Thank you 😘

[@CHEFROMAINAVRIL]

❤️

[@AngelHaycock]

I wish the link worked 😢

[@CHEFROMAINAVRIL]

For the recipe?

[@CHEFROMAINAVRIL]

Feel free to email me [e-mail] I will send it to you

[@thuang513]

Would be great to see the potatoes being transformed into purée instead of watching you talk

[@CHEFROMAINAVRIL]

Then scroll up :)

[@thuang513]

@@CHEFROMAINAVRIL the majority of the shots don't show the potatoes. Would be helpful to see the consistency and transformation at each stage