Basic Professional French Cooking

Pomme Purée

Ingredients (for 6 servings)

1.25 kg Potatoes

.5 liter Milk

100 g Butter

Procedure

1. -Peel, wash and cut the potatoes into small even pieces.
   

2. -Cover with water and cook until completely tender.
   

3. -Drain well and pass through a food mill.
   

4. -Place milk and butter in a sauce and bring to a simmer. Beat into the potatoes, season to taste and keep warm for service,

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Variations

Pomme Gratinée

Place purée in a casserole, sprinkle with grated cheese, dot with butter and brown in the oven.

Pomme Mont d’Or

Add egg yolks to the purée and proceed as for Pomme Gratinée.

Pomme Mousseline

Use heavy cream instead of milk when making purée.