I love potatoes in any presentation but normally dont really enjoy puree bc i feel like im not eating anything. However I just made your recipe bc is my dads birthday tomorrow and iiiiiii looooooooove it , i hope everyone gives a try to this!
I’ve been watching you for YEARS, and will continue to. You’re so meticulous, both with your cooking and content. Definitely a big fan, keep up the great work, Byron!
I absolutely LOVE your channel. You're a master at explaining a recipe and the food you prepare is elegantly and cleanly done. Very pleasant. None of the nonsense of other TH-cam chefs. Continued success and God bless.
I literally learned of these yesterday when I saw a post in an Italian food group where I'm a member. One person said his mom would make these and he thought they were just mashed potatoes but he knows now they were Pomme Puree, live and learn.
So glad you are finally back posting more often. Please don’t stop. I have wowed my friends on the tree cake multiple times. Thanks for making the time God bless you and your family.
totally failed at making these last night, they just turned into regular old mashed potatoes with some infused cream. This video showed me all the things I didn't do right! needed to dice up the potatoes so they cooked quicker and more fully, and definitely needed more cream. thank you!
If you'd love some more potato flavor, just boil it with potato peels. That's how I parboil my potatos for french fries and everyone was astonished by the taste
I was taught and watch programs of chef that potatoes start in cold salted water and then brought to a boil. Othewise, the way you showed here you put the potatoes in hot water. Your method creates potatoes being uncooked in the middle while the outer portion of the potato gets over cooked and watering.
Hello! If I make this as the bed for bœuf bourguignon, for 8 adults, would you double the recipe above or would 3kg be enough? Thank you! Also if it’s not a good match for the bœuf bourguignon please let me know as well haha. Merci!
I love making pomme purée with braised short ribs. My trick for ultra smooth is to run them through a ricer, add the cream & then pass them over a splatter screen (tiny, tiny holes) & then add the butter. Find it easier to run them over the splatter screen after the cream is added
@@ByronTalbott thank you. I loved your Chilaquiles recipe, and would adapt it to the last restaurant I worked at. Thanks again for these recipes! I really enjoy your plates.
My French side always made me cook pomme 🥔 purée when someone ask me for match potatoes for a side. I think 🤔 is better if it’s the only side for a steak 🥩
Where is the french drum fine sieve? Boiling peeled potatoes? Aren't they water logged? Is there minimum 25-30% butter for a french mash?? How much cream did you add to the French mashed potatoes?? Any hard elbow work to get the French quality of mashed potatoes?
I would not recommend that since you’ll build the starch into a gummy paste and it just won’t be a desirable texture. Been there done that, trust me. Always worth a try though just to see what the results would be.
Ohhhh my goodness… why am I so dumb. Epitome. Really? I’ve used that word a billions times and I don’t know why I said it like that. My brain wasn’t connected to my mouth. Wow.
Byron you are so international and knowledgeable, that without even being aware you pronunce it in Greek, which is the origin of that word 😉👏 I'll try this recipe I've never had it, do you think it could combine well with fish? Salmon let's say? Have a great day
You’re right about that and it’s always been confusing to me as well, but this is the correct nomenclature for this type of dish in my experience working with French menus
@@ByronTalbott oh ok, didn't know that. You know there's also a British side dish which is the apple purée so it just confused me. Anyway you're just too healty-focused to prepare the Joel robuchon purée 😂
@@rulogiu in everyday life we call them frite, but fancy restaurants, culinary schools and such most potato dishes are called « pomme something »: « pomme frites » « pomme purée » « pomme noisette » « pomme duchesse » « pomme dauphine » « pomme soufflée »
@@SumYungGai1 I know that's why I said you need to keep the skin when you boil the potato. You obviously don't keep it when you make the purée. C'est ainsi qu'on fait une purée...
@@SumYungGai1 not to boil them if you want the right texture and only prior to mash them before the purée. This is how Michelin restaurants do it anyways.
Yes Apple is « pomme » but potato is « pomme de terre » in French, often abbreviated « pomme » in French culinary terms like « pomme purée », « pommes frites » « pomme noisette » « pomme duchesse » etc…
@@latchodives thank you for this. I’ve been so confused at the perceived mistranslation because I’ve always just seen pomme as the casual word for potato on French menus even though it truly means apple.
@@ByronTalbott french culinary vocabulary has been codified a couple centuries ago and doesn’t always reflect everyday’s language. When casually speaking we usually say just « frites » or « purée » (which when unspecified is always potato purée). Casually we still say « pomme noisette » because just « noisette » means « hazelnut » And to add to the confusion, pomme de terre translates as « Apple from the earth/ground ». We also sometimes call a potato «une patate » (very casual) which is closer to the English word. French is hard, French culinary vocabulary is harder. But when you’re in front of a plate it’s worth it :D
I love potatoes in any presentation but normally dont really enjoy puree bc i feel like im not eating anything. However I just made your recipe bc is my dads birthday tomorrow and iiiiiii looooooooove it , i hope everyone gives a try to this!
I’ve been watching you for YEARS, and will continue to. You’re so meticulous, both with your cooking and content. Definitely a big fan, keep up the great work, Byron!
I absolutely LOVE your channel. You're a master at explaining a recipe and the food you prepare is elegantly and cleanly done. Very pleasant. None of the nonsense of other TH-cam chefs. Continued success and God bless.
Can’t even describe how thankful I am for this comment. There is a lot of other great food content out there so thank you thank you thank you.
@@ByronTalbott You're most welcome. Keep doing what you're doing. Top notch presentation and superb recipes, expertly prepared. Again, best wishes.
I literally learned of these yesterday when I saw a post in an Italian food group where I'm a member. One person said his mom would make these and he thought they were just mashed potatoes but he knows now they were Pomme Puree, live and learn.
So glad you are finally back posting more often. Please don’t stop. I have wowed my friends on the tree cake multiple times. Thanks for making the time God bless you and your family.
totally failed at making these last night, they just turned into regular old mashed potatoes with some infused cream. This video showed me all the things I didn't do right! needed to dice up the potatoes so they cooked quicker and more fully, and definitely needed more cream. thank you!
Nice
Love the idea for brown butter. And thank you so much for giving some plating options. Not only beautiful food but a beautiful plate too!
Fantastic recipe!!
Commenting while watching and wow the thumbnail photo! 😍 The way you peeled and diced those potatoes was awesome! 🥔❤️🫶
If you'd love some more potato flavor, just boil it with potato peels.
That's how I parboil my potatos for french fries and everyone was astonished by the taste
Great tip!
Put it in a piping bag, make little mounds, put in oven to toast the outsides. My family always used an electric mixer to blend.
I LOVE duchess potatoes
@@ByronTalbott Oh, I didn’t know what they are called, thx
This pommes purée with Swedish meatballs, gravy and lingonberry jam would be 👌
🤤 yes, that sound AMAZING
I actually have some lingonberry jam and that sounds like an excellent combination.
Only ever had Swedish meatballs and lingon berries at Ikea years ago💀💀💀need to try to make it myself
@@lockedparadox it's soo much better homemade - and very easy too! The soaked bread makes all the difference 😋
This is so awesome!
Epitome :) Literally just got some prime grade beef short ribs.... I know what dinner is tomorrow!
Lucky dog!! Gotta love when it all comes together. Enjoy my friend, I’m now extremely jealous
My invite? Enjoy.
I was taught and watch programs of chef that potatoes start in cold salted water and then brought to a boil. Othewise, the way you showed here you put the potatoes in hot water. Your method creates potatoes being uncooked in the middle while the outer portion of the potato gets over cooked and watering.
Wow looking nice food
Hello! If I make this as the bed for bœuf bourguignon, for 8 adults, would you double the recipe above or would 3kg be enough? Thank you!
Also if it’s not a good match for the bœuf bourguignon please let me know as well haha. Merci!
I love making pomme purée with braised short ribs. My trick for ultra smooth is to run them through a ricer, add the cream & then pass them over a splatter screen (tiny, tiny holes) & then add the butter. Find it easier to run them over the splatter screen after the cream is added
Never done the splatter screen trick, but using a ricer is definitely the ultimate technique for pomme puree
Byron, did you prepare these to order, when working in the restaurant? I’m retired now. Just curious at what stage you started . Thanks.
We’d always make a good base before service and keep warm then pick it up to order with various additions.
@@ByronTalbott thank you. I loved your Chilaquiles recipe, and would adapt it to the last restaurant I worked at. Thanks again for these recipes! I really enjoy your plates.
My French side always made me cook pomme 🥔 purée when someone ask me for match potatoes for a side. I think 🤔 is better if it’s the only side for a steak 🥩
And with scallops like Gordon Ramsey does. I ate at Hell’s Kitchen here in ct Foxwoods and the purree under the scallops were amazing
Yum! Full video with steak and Au Jus please!
Do you have a video on pulled pork sandwiches?
I sure do!
Link here: th-cam.com/video/SkjpVCnsVcw/w-d-xo.html
Thank you, this is awesome 👌
can i blitz this on blender or food processor? cheers
I recall boiling potatoes is better to start with cold water.. any thoughts on that?
Where is the french drum fine sieve? Boiling peeled potatoes? Aren't they water logged? Is there minimum 25-30% butter for a french mash?? How much cream did you add to the French mashed potatoes?? Any hard elbow work to get the French quality of mashed potatoes?
All the exact things I noticed
Can you mix in (part of) the dairy mixture first so it's easier to pass through the sieve?
You absolutely can. That is a legit trick to help pass them
@@ByronTalbott Great! Thanks for the reply!
My "cook" says I am forbidden from watching your videos before dinner! 😊
Lol!!! Who’s your “cook”?
My grandpa used to make these w brown butter and rosemary salt and leeks on the side. Mmmm
Could we puree the potatoes in a food processor?
I would not recommend that since you’ll build the starch into a gummy paste and it just won’t be a desirable texture. Been there done that, trust me. Always worth a try though just to see what the results would be.
what is brown butter?
Butter that is melted in a pot and cooked until the milk solids turn golden brown. It gives the butter a toasted nutty taste. Very yummy!
Hi, we says « Purée de pommes de terre » in French 😅
We say both :) though « pomme purée » is more of a culinary term in schools and restaurants. But yeah we even just say « purée » in everyday’s life :)
@@latchodives Thank you for the disclaimer on this normality.
Do they not miss seasoning flavours as there is no pepper or nutmeg? Or are these better without?
You can do those as an iteration, but this is just the traditional base.
Ohhhh my goodness… why am I so dumb. Epitome. Really? I’ve used that word a billions times and I don’t know why I said it like that. My brain wasn’t connected to my mouth. Wow.
Byron you are so international and knowledgeable, that without even being aware you pronunce it in Greek, which is the origin of that word 😉👏 I'll try this recipe I've never had it, do you think it could combine well with fish? Salmon let's say? Have a great day
I was thinking this was gonna made from apples, but I guess that's just apple sauce haha.
You should try "menbosha" (shrimp toast) just to try, doesnt have to be a content video. its popular in south korea since a couple years ago.
“Eh Pi Tome” 🧑🏻🍳
I thought it was gonna be an apple puree lmao
Who knew all this time i grew up eating and making Pomm Purée.. we always made our mashed potatoes smooth and added cream, milk and butter.
Measurements ?
I thought it was a apple 🍎 purée when I saw the thumbnail, actually it's pomme de terre purée 😂
Me being French and always calling this mash potatoe 😂
Can you do tomahawk steak?
❤
Epitome ... xD
와 딘따 마싯겠다
Fancy mashed potato lol
Hey your recipe is so good and nice can you join the KHAL FORUM , This is the world only cooking social media.
I can’t really tell the difference between this and mashed potatoes it looks like the same process to me
Purée means mached potato in french....
my man, its actually called mashed taters
Nah nah nah my man, it actually called spud mud.
ok i'm not french but I studied french language, pomme is "apple", pomme de terre is "potato", I was expecting an apple purèe to be honest lol
You’re right about that and it’s always been confusing to me as well, but this is the correct nomenclature for this type of dish in my experience working with French menus
@@ByronTalbott oh ok, didn't know that. You know there's also a British side dish which is the apple purée so it just confused me. Anyway you're just too healty-focused to prepare the Joel robuchon purée 😂
And the French don’t call fries “pomme de terre frites” simply “pommes frites”. 🤷🏻♀️
@@redcyan77 no, they call them just "frites"
@@rulogiu in everyday life we call them frite, but fancy restaurants, culinary schools and such most potato dishes are called « pomme something »: « pomme frites » « pomme purée » « pomme noisette » « pomme duchesse » « pomme dauphine » « pomme soufflée »
They’re called “Mashed Potatoes”
You’re welcome 🥱😏
But...this is just mashed potatoes.
Sorry but when you make a purée you keep the skin whilst boiling.
Sorry If you watch closely he didn’t actually do that sorry
@@SumYungGai1 I know that's why I said you need to keep the skin when you boil the potato. You obviously don't keep it when you make the purée.
C'est ainsi qu'on fait une purée...
@@SN-cv9rz you do actually take the skin off actually
@@SumYungGai1 not to boil them if you want the right texture and only prior to mash them before the purée.
This is how Michelin restaurants do it anyways.
@@SN-cv9rz no they don’t anyways
No le encuentro la grandeza a este puré, es igual al que hago yo en mi casa 😒
Pomme means apple
Yes Apple is « pomme » but potato is « pomme de terre » in French, often abbreviated « pomme » in French culinary terms like « pomme purée », « pommes frites » « pomme noisette » « pomme duchesse » etc…
@@latchodives thank you, I didn't know
@@gabrielkosiner no problem! French is such a weird language even for us :)
@@latchodives thank you for this. I’ve been so confused at the perceived mistranslation because I’ve always just seen pomme as the casual word for potato on French menus even though it truly means apple.
@@ByronTalbott french culinary vocabulary has been codified a couple centuries ago and doesn’t always reflect everyday’s language.
When casually speaking we usually say just « frites » or « purée » (which when unspecified is always potato purée). Casually we still say « pomme noisette » because just « noisette » means « hazelnut »
And to add to the confusion, pomme de terre translates as « Apple from the earth/ground ».
We also sometimes call a potato «une patate » (very casual) which is closer to the English word.
French is hard, French culinary vocabulary is harder. But when you’re in front of a plate it’s worth it :D