How To Make Pomme Purée

I’ve been making a few different iterations of these potatoes for quite sometime now and I’ve always wanted to do a dedicated video on them just to tackle this French classic once and for all. So what’s the big deal with “Pomme Purée“ after-all you might say.. one . The careful marrying of cream and butter within the beautiful medium of milled potatoes makes this an absolute stunner of a side dish or bed to your 8hr red wine braised short ribs. Hope you enjoyed the recipe and make sure to leave a like and comment if you did! Hit that notification bell if you haven’t been receiving my most recent videos! SUBSCRIBE: BUSINESS INQUIRY: byronlovesfood@ WEBSITE: TWITTER: INSTAGRAM: FACEBOOK: Equipment Used: Fine mesh strainer: Plastic Bench Scrap: High Temp Rubber Spatula: INGREDIENTS: 2-3lbs Yukon gold potato (fingerlings works as well) 4-5oz butter 1/2 cup cream 1/2 cup milk (adjust to desire consistency) salt to taste 3tbsp melted brown butter