To keep the potatoes as flavourful as possible I opt for roasting them rather than the popular method of boiling. By baking them, they dry out nicely as opposed to soaking up additional water inside of a pot.
The added benefit of roasting the potatoes whole is that once you scoop them out you have a delicious potato skin snack or garnish. Just drizzle the emptied skins with olive oil and salt and pop back into the oven for 12 minutes or until they’re crispy.
To turn our cooked potato into a finer consistency I would recommend passing it through a sieve or tamis. This method requires the most elbow grease but I find it’s worth it as you’ll end up with the finest texture. Alternatively if you’re working in large batches you can easily use either a potato ricer or a food mill.
Pomme puree is known for being an incredibly decadent endeavor. The amount of butter you can add is up to you but I would aim for about 20% of the original weight of the potatoes you’ve used. Yupp, if you’ve opted for a recipe using 1kg of potatoes that’s 200g of butter. We’re going to then adjust the consistency with warm milk or cream until the texture is just right.
Additional flavourings are entirely optional and as long as you’ve seasoned your puree with plenty of salt you will have something truly delicious. If you’re going to add flavours keep it simple and complementary. Replacing roast garlic and rosemary with minced chives and a knob of sour cream or creme fraiche would be an equally delicious, lighter flavoured choice.
Whatever flavours you add, the most important thing is to add enough salt. Potatoes are very starchy. Starches don’t carry much flavour by themselves and will subdue saltiness. It is therefore important to add plenty of salt. When you come to season your potatoes, taste after each addition of salt and don’t stop adding salt until you stop and say wow, these are some damn good potatoes. It’s important to season a little bit at a time and taste regularly to ensure that your potatoes are neither too salty nor under seasoned.