Watch as Le Cordon Bleu Chef Instructor Edward Leonard demonstrates how to make Pommes Purée – mashed potatoes silky, creamy, dreamy French cousin.
Try finishing with a sprinkle of truffle salt to add even more luxury to this classic side dish.
How to Make Pommes Purée
- Le Cordon Bleu ~ Las Vegas Style
- A Taste of India
There is something amiss on my end where I cannot view videos (time to call Apple again…wink) but any experience in the kitchen has to be amazing.
Hope you get things sorted out soon!
Thank you, Chef Edward. Now I know why my potatoes go starchy!
Me too! I need to buy myself a ricer! And it never occurred to me to boil the pu-ta-tahs with the jackets still on
haha pu ta tahs – we laughed at his accent too. Apparently us Aussies say potatoes, bananas and tomatoes weird. Apparently. >.>
As do Canadians