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 thing..emulsification. 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!

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Equipment Used:
Fine mesh strainer: amzn.to/3au7Qju
Plastic Bench Scrap: amzn.to/3mfMFUN
High Temp Rubber Spatula: amzn.to/3aHKx5R

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

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