# Robuchon’s Butter Pomme Purée

French recipe from Chef Jason McKinney, about an hour, serves about 8.

The potatoes should be hot when you add the cold butter — that temperature contrast is what creates the emulsion.

- Total time: about an hour (estimated)
- Hands-on: about 30 minutes
- Serves: about 8
- Level: Medium
- Cuisine: French

## Ingredients


### Purée

- 1kg potatoes (Yukon Gold or similar), peeled and diced
- 600g cold butter, cubed
- 150g heavy cream, warm
- 100g whole milk, warm
- 8g sea salt
- 1g white pepper

## Method

1. **Cook potatoes.** Place potato pieces in a pot of cold salted water. Bring to a boil and cook 15–18 minutes until completely tender. Do not overcook.
2. **Drain and dry.** Drain very well. Return to the hot pot and let sit 1 minute to evaporate remaining moisture.
3. **Rice the potatoes.** Pass potatoes through a ricer directly into a clean bowl. Do not use a food mill or blender — the ricer is essential for texture.
4. **Fold in butter.** Working quickly while potatoes are still hot, fold in cold butter cubes one handful at a time. The cold butter emulsifies into the hot potato creating a silky texture.
5. **Add cream and milk.** Gently fold in warm heavy cream and warm whole milk in two additions until just combined.
6. **Season and serve.** Season with sea salt and white pepper. Taste and adjust. Transfer to a warm pot or squeeze bottle. Serve immediately.

## Tools

- Potato ricer
- Warm pot

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/robuchon-pomme-puree
By Chef Jason McKinney. Free to cook; please link the page when you share it.