I've been making a few different iterations of these potatoes for quite sometime now and I've always wanted to do a dedicated video on them just to tackle this French classic once and for all. So what's the big deal with "Pomme Purée" after-all you might say.. one thing..emulsification. The careful marrying of cream and butter within the beautiful medium of milled potatoes makes this an absolute stunner of a side dish or bed to your 8hr red wine braised short ribs. Hope you enjoyed the recipe and make sure to leave a like and comment if you did! Hit that notification bell if you haven't been receiving my most recent videos! SUBSCRIBE: http://bit.ly/1mk8ehMBUSINESS INQUIRY:
[email protected]WEBSITE: http://www.byrontalbott.com TWITTER: http://www.Twitter.com/ByronTalbottINSTAGRAM: http://www.instagram.com/ByronTalbottFACEBOOK: https://www.facebook.com/ByronTalbottFoodEquipment Used:Fine mesh strainer: https://amzn.to/3au7QjuPlastic Bench Scrap: https://amzn.to/3mfMFUNHigh Temp Rubber Spatula: https://amzn.to/3aHKx5RINGREDIENTS:2-3lbs Yukon gold potato (fingerlings works as well)4-5oz butter1/2 cup cream1/2 cup milk (adjust to desire consistency)salt to taste 3tbsp melted brown butter
