Pomme purée is a much lighter, French version of, mash potatoes. It has much more butter in it and typically uses milk instead of cream so that it's not too heavy and you taste more of the potatoes and butter instead of a creamy flavor found in mash potatoes.
HOW TO MAKE IT
It's starts of fairly similar to making mash potatoes. You peel then boil or bake the potatoes until fork tender. I usually over boil them or bake them just to make sure you're getting the softest potatoes to mash without any grainy bits.
I then use a ricer instead of a masher and then pass it through a sieve so that you get the finest mash. This is super important as you'll really get the smoothest texture possible for your potatoes.
After that, just add in butter which the ratio should be about 2:10 of the weight of the potatoes. Season it with some salt and chicken stock powder (my personal secret ingredient), and mix.
You'll get the silkiest mash potatoes you'll ever have in your life - pomme purée.
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