Pomme purée
Velvety-smooth mashed potato made with generous amounts of butter and cream, this rich and luxurious side is worth every calorie.
Milk infusion (200g)
200g Milk (whole)
½ Onion pique
- Bring to the boil and leave to infuse.
Pomme purée (6 portions)
500g Potato (Yukon gold) (cooked/passed)
500g Butter
200g Milk (infused)
Salt + pepper
Start by pricking the potatoes and bake at 180C for approx. 1 hour on a bed of salt.
Push the cooked potato through a sieve, discard skins and weigh quantity of dry mash.
Add passed potato to a pan and slowly add your butter and infused milk until its all combined.
Pass the mash through the sieve another time, heat up once more and you’re ready to serve.
