How do you make pomme purée?

This dish starts with peeling and boiling your potatoes, before draining drying and then passing them through a sieve, to create a smooth light potato puree.

The first thing to do is use top quality potatoes, high in starch and low in water content. They need to be washed, peeled and re-washed to rid them of any impurities. Always peel into a container to keep your working area nice and clean.

When cutting the potatoes it's important to cook them into equal sizes, this will allow the potatoes to cook evenly in the water. Once cut add them to cold water and season with salt before bringing to the boil, cook until tender

Close Message - I might contribute in the future

I love what you do, let me contribute right now

and easy to break apart with a knife.

Drain the potatoes and then return to the pan to remove any excess moisture. Don't mix them too much as they will become gluey. The next stage is to rice our potatoes, take a clean bowl and using a potato ricer start ricing the potatoes.

For this basic potato puree we are going to add cream and butter which we will melt and warm together - this will allow the potatoes to mix in, you don't want to overwork them or they will become gloopy.

Add the butter and cream to the potato and season with salt and pepper, and then mix together.

Find your next job as a Head Chef here.

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.