French chefs don’t make mashed potatoes… they engineer silk.
This is pomme purée — no shortcuts, no compromises.
Roasted potatoes for depth, infused milk for flavour…
and yes — an unapologetically French amount of butter.
Smooth, rich, and dangerously addictive.
So be honest…
how much butter are you using?
#FrenchCooking #MashedPotatoes #PommePuree #ChefTips #FoodShorts
14 Comments
Alright… let’s settle this.
What’s your butter ratio?
Be honest — I won’t judge (unless it’s too low).
Off course its good if its 70% butter 30% potato😂
MORE BUTTAH SILLY FRENCH MAN!
MORE!
First time hearing the term « pomme purée »
As a Frenchman, I don't think we use that much butter, but it's up to you.
not "pomme purée" it's purée de pomme de terre 👍🏻
This is mashed butter.
Way over mixed
I am the mashed potatoes master of the family, for 1 kg of potatoes it’s 200 grams of butter, milk and 150 grams of heavy sour cream (35% fat)
As a Texan I approve of this amount of butter
Irish mash is better not even a question 😊
Just my opinion: things like eggs and potatoes are delicious no matter how you prepare especially if you have access to quality herbs and ingredients 😁. Of course you must select the potato for the job depending on what you want to prepare but I don't overcomplicate it. I wanted to ask if you worry about it becoming stretchy like west african fufu. I have only made fufu once but it was surprisingly easy. Perhaps the fat level keeps that down eh? Thanks for sharing my brother
All that much effort merely for mash potato.. no chance!
You can find really good mash in France, but you can elsewhere too. What the French do better though is instant mashed potatoes. Their potato flakes are easily superior to our powdered potatoes full of extra fillers, flavourings, and preservatives.