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In this video Chef Edward Leonard, from Le Cordon Bleu, will demonstrate how to make pommes puree or sometimes known as mashed potatoes. However, there is a difference between the two and this video will showcase the differences.
First, please boil some russet potatoes. Once the potatoes are boiled and tender, please peel the skins off. After the potatoes have been peeled, take the potatoes and put them in the oven at 250 degrees for just a few minutes. One of the secrets to making potatoes light and fluffy is to use a ricer. Take the potatoes, add them to the ricer and push them through. After the potatoes have been riced, please add room temperature butter. Now the butter goes in before the cream. Start mixing the potato and the butter. Now take the cream and bring it to a boil. Add a ladle of cream with a touch of salt and pepper. Season lightly.
Take the potato and scoop it on the plate. Add a drizzle of olive oil and season with additional salt.
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