Yield: 2 portions

8 oz. potato : ¼ c. hot milk : 1 T. room temperature butter
fine sea salt and fresh pepper to taste

In a large pot, put the potatoes (whole and in their skins) and fill with cold water to cover by 4". Bring to a boil and cook until they are knife tender, about 1 hour. Remove potatoes from the water and while hot, peel and rice them. Fold in the hot milk and butter to make a smooth purée. Season with salt and pepper.


Pommes Puree with Roasted Garlic
6 large heads garlic
6 T. extra virgin olive oil
1 T. sugar
salt and fresh pepper

Preheat the oven to 350° F.
Cut the heads of garlic in half crosswise and place then on a large sheet of aluminum foil. Drizzle with about one tablespoon of the olive oil, sprinkle with the sugar, and season with the salt and pepper. Wrap the foil tightly around the garlic and bake until the garlic is soft, about one hour. Remove from the oven, unwrap, and cool slightly. Squeeze the pulp from the cloves into a small bowl and add to pommes puree as needed.

Pommes Puree with Watercress
fresh watercress leaves.

Blanch the watercress leaves by submerging them in boiling salted water for 3o seconds and then shocking them in ice water. Coarsely chop the watercress and add to pommes puree as needed. Chef's note: approximately 1 c. of fresh watercress leaves will be needed for 8 servings

Pommes Puree aux Bleu