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Pomme Puree

Pomme Puree
  • 4-5 Yukon Gold Potatoes skinned
  • 5-6 oz goat cheese
  • Kosher salt
  • White pepper

This smooth and creamy Pomme Puree, perfectly whipped up by Chef Jamie Hough, is an absolute delight. Simple, salty, and satisfying- you can't go wrong with this one. 

  1. Peel and chop the potatoes into 1 inch pieces
  2. Boil for 8-10 minutes until softened
  3. Strain
  4. Place strained potatoes back into the empty pot
  5. Add 1/2 stick of butter
  6. Add a couple pinches of kosher salt to taste
  7. Add 1/2 teaspoon of white pepper
  8. Add the goat cheese
  9. Mix in a mixer if you like or mix thoroughly with an emulsion blender for smoothest results

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