CS Pomme Puree Help

robert.c.brown15

I've been running into the CS Pomme Puree issue and wanted to reach out to people who do it successfully.

I find after 45 minutes not all of the potatoes are cooked enough and I'm not able to get them through my #20 sieve and then my #60 sieve. I get some of them through, but have a ton left over and my arm is aching by the time I finally quit. Of course I have the same amount of butter so when I combine the potatoes with it, it is extremely butter heavy.

Should I just let them sit in the bath at 90C for even longer? 90 minutes? Up the temperature?

I also cut them into 1cm disks, but would cutting them into small cubes work better?

Thanks for any advice. I'm most concerned with getting the potatoes through the sieve. It's not a fun recipe when I am working up a sweat and killing my wrist/arm to make them.

tshewman

I find slicing them thin 1/2 cm helps a great deal. I only cook them in butter and add the cream, milk etc close to serving (though that shouldn't alter how easily they pass through the tami). I pass them through a ricer prior to the sieve which helps possibly more than anything.