Go to the Recipe: Perfect Pomme Purée
Is there any reason why this version is better than the other pomme puree recipe on chefsteps that cooks the potatoes sous vide?
I would say it would come down to personal preference. The two major differences would be that this version is done stove top. Second would be that we use the more traditional type of potato being the waxy variety for this version. But the ratios of all ingredients are the same. I would personally choose a waxy potato over a russet for this style of pomme puree regardless of the type of cooking method.
Thanks - I usually use yukon golds with the sous vide method. Thank you for all the recipes and variations - its much appreciated.
Ratte are fingerling potatoes, it's just the French word. Though there are different varieties of fingerling.
Correct, there are many varieties of the fingerling potatoes, the ones we get locally are called ozette.
https://www.specialtyproduce.com/produce/Ozette_Potatoes_7208.php
Is there a reason milk is used instead of heavy cream ?
Yep. It is so we can add more butter instead of the extra fat from the heavy cream and keep the potato puree from breaking out oil.
I have used the original recipe many times, using the same equipment (Vacmaster instead of Multivac). Always comes out perfect, thank you. Sometimes I pull a quick cycle on my chamber vac, as to not totally de-gas the whipped puree and store them in the fridge. When I reheat SV, the texture is much looser. Whipping them back only goes so far. Would adding small amounts of hot milk vs butter while whipping them thicken up the texture. Or just continue whipping to get the starches more 'gummy'? Thanks
Hi Owen, I would say if you are planning on having left overs I would scale the liquid and butter back by 25% in your sous vide cook. And use the reserved 25% to do your reheat or finishing step mixing when you want to serve. With all of the fat and milk added and to the max of what the potato will hold, you don't leave room to add more to reheat. The potato will act a bit different on the second reheat as the starches Gel after they are cooled and don't quite remelt the same to give you an identical product the second time around.
Thank you so much Kyle, I did not consider that; and that makes total sense. This is why I love the knowledge and experience you all bring to the public. Have a great holiday.
Should I vac seal the final product or just put in a zip lock to reheat sous vide? Will pulling a vacuum hurt anything?
Hello, does anyone know what brand tamis or sieve I can purchase to make the pommes purée? I want it to be of highest quality and commercial grade please help me
Winco makes some affordable ones. Aim for a # 50 or # 60 for size to get this fine. You can also use a fine mesh Chinoise.
Is there anywhere to get Le Ratte potatoes in Seattle? I've heard they're grown in Washington but can only seem to find regular fingerlings. Though I'm sure those will still be delicious.
I think you need more butter.
