Pomme Puree Food

REALLY CREAMY POTATO PURéE

Really Creamy Potato Purée image

Provided by Geoffrey Zakarian

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

3 pounds large Yukon gold potatoes
2 cups heavy cream, warmed
1/2 pound (2 sticks) European-style salted butter, diced, cold
Kosher salt
Chopped chives, for garnish

Steps:

Preheat the oven to 400 degrees F.
On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.

TRUFFLE OIL POMME PURéE

Truffle oil pomme purée image

Everyone loves mashed potato - but it's hardly glamorous, is it? Gordon Ramsay's version is - and this is the classic creamed potato he serves in his restaurants

Provided by Gordon Ramsay

Categories Dinner, Side dish

Time 55m

Number Of Ingredients 5

Ingredients

1 ½kg potato , such as Desirée or Maris Piper
100-140g/4-5oz butter , cut into cubes
300ml hot full-fat milk
6 tbsp double cream
½ tsp truffle oil , or to taste

Steps:

Peel the potatoes and cut into even size dice so they all cook at the same time - about 12-15 minutes in boiling salted water. Drain well then return to the pan and cook for 1-2 minutes over a dry heat. Mash the potatoes very thoroughly or press them through a potato ricer or mouli (vegetable mill) back into the pan - they should be completely lump free. Don't be tempted to use a food processor though, as it will make the potatoes gluey.
Gradually beat 100g/4oz of the butter into the potato until it starts to look shiny. Heat the milk in a small pan and cream until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. The potato should become a soft velvety purée. You may not need all the creamy milk. Add the truffle oil and seasoning to taste. Keep warm until required or, if making ahead, cool and chill. When reheating, add a little extra creamy milk to soften the texture, and the last of the butter if you like.

Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.33 milligram of sodium

BOEUF BOURGUIGNON AVEC POMMES PUREE

Boeuf Bourguignon Avec Pommes Puree image

Recipe from Gordon Ramsay. Rich and fabulous! He uses odd cuts that are not as readily available here, but I've used chuck roast with a lot of success. Other ingredients that I couldn't find here in the states were substituted as noted. The times are the ones listed for the recipe, though I found the prep time took me a little longer than the estimate.

Provided by Halcyon Eve

Categories Stew

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 1/2 lbs shin beef (I substituted chuck roast) or 2 1/2 lbs beef cheeks (I substituted chuck roast)
olive oil
1/4 lb streaky bacon, cut into lardons (I substituted thinly sliced streaky beef for sukiyaki as I don't use bacon)
3/4 lb shallot, peeled and left whole
1 carrot, finely chopped
1 small onion, finely chopped
1 small stalk celery, finely chopped
1/2 lb chestnut mushrooms, quartered (I substituted baby portobello or cremini mushrooms)
1 bouquet garni (1 sprig thyme, 1 bay leaf, and a few stems of parsley tied together)
1 tablespoon tomato puree
750 ml red wine, ideally a burgundy (I used pinot noir)
2 1/2 cups veal stock (I used beef stock) or 2 1/2 cups dark chicken stock (I used beef stock)
salt & pepper
3 1/3 lbs potatoes, such as desiree or maris piper (I used Yukon gold)
1/4 lb butter, cut into cubes
1 1/4 cups whole milk
6 tablespoons double cream (I used a local brand of heavy cream with an especially high butterfat content)

Steps:

Heat oven to 325°F Heat 1 tbsp olive oil in a large, hot, ovenproof casserole dish. Brown the beef on both sides in the hot dish, in batches if applicable, making sure beef is well browned; if it sticks a little, leave it until it releases. Remove from pan and add another 1 tbsp oil. Brown bacon, then add the vegetables and mushrooms, cooking for about 5 minutes each addition. Add the bouquet garni and cook for an additional 1-2 minutes.
Add the tomato puree and the wine. Bring to a boil and boil hard for about 10 minutes to reduce a little. Add stock, return the meat to the pan, and bring back to a boil. Season to taste with salt & pepper, then cover and cook in the oven for 3 hours or until the meat is tender.
Remove the meat to a plate. Strain the liquid and return to the pan. Reserve the bacon and vegetables, but discard the bouquet garni. Bring to a boil and boil until reduced to about 1-1 1/4 cups. Cut the meat into big chunks. Slide the bacon and vegetables into the sauce, followed by the meat, and simmer gently for 5-10 minutes until piping hot.
When meat is close to done, make the pommes purée. Peel the potatoes and cut into even-sized dice, then cook for about 12-15 minutes in boiling salted water. Drain well, then return to the pan and cook for 1-2 minutes over medium heat with no liquid added (to dry the potatoes). Mash the potatoes thoroughly or press them through a potato ricer back into the pan - they should be very smooth and lump-free. Don't use a food processor, as it will make the potatoes gluey.
Gradually beat the butter into the potato puree until it starts to look shiny. Heat the milk and cream in a small pan until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. Potatoes should be very creamy in consistency.
Serve the boeuf bourguignon over the potato puree.
Excellent with a glass of the same wine used in cooking and with a fresh, crisp salad on the side.

Nutrition Facts : Calories 662.7, Fat 31.5, SaturatedFat 17.1, Cholesterol 79.2, Sodium 359.3, Carbohydrate 63.4, Fiber 6.5, Sugar 7.2, Protein 12.3

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