# Best Potato Puree

The french potato puree is smooth and buttery.

- Category: Side
- Language: en

## Ingredients

- 2 lb yukon gold potatoes
- 0.75 cup heavy cream
- 0.33 cup potato water
- 1 lb unsalted butter
- 2 tbsp unsalted butter
- 1 garlic clove
- 0.25 cup creme fraiche
- chives
- black pepper
- salt

## Instructions

1. Weigh the potatoes.
2. Peel and cube the potatoes.
3. Boil in heavily salted water until fork tender.
4. Heat up some cream with garlic and potato water.
5. Remove the garlic.
6. Use a tamis strainer.
7. Add them directly to the warm cream.
8. Add cold butter little bits at a time.
9. Add creme fresh.
10. Add salt.
11. Top with black pepper chives, some flaky salt and that is it.

## Equipment

- scale
- peeler
- knife
- pot
- strainer
- tami strainer

## Tips

- Using a Tamis strainer ensures the SMOOTHEST possible potatoes.
- Cube the potatoes small so they are easier to pass through the strainer.
- Always save a bit of potato water, enhances the potato taste.
- Add the potatoes into the warm (never boiling) cream.
- Add the cold butter little bits at a time so they get super creamy.
- Use high quality butter and don’t skimp on it.
- Always boil them in salted water.
- To reheat always do it bain marie.

## Source

- Original video: https://vt.tiktok.com/ZSh3uQ6h7/
- Recipe page: https://www.cliprecipe.com/recipe/538cb500-ccf6-4edc-a40f-2af94a6e7de0
- Extracted: 2025-05-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt