Food Ingredients Vegetables Root Vegetables Pommes Puree 4.9 (7) 6 Reviews These sublime buttery, creamy potatoes are based on the version made famous by French culinary legend Joël Robuchon. Slideshow: More Potato Recipes By Rich Torrisi Rich Torrisi Rich Torrisi is a former Food & Wine Best New Chef and partner in Major Food Group, a hospitality management company that operates numerous properties around the world, including Torrisi's namesake Italian restaurant in New York City Food & Wine's Editorial Guidelines Updated on April 1, 2015 Save Rate PRINT Share Close Photo: © Con Poulos Active Time: 20 mins Total Time: 1 hr Yield: 4 to 6 Cook Mode (Keep screen awake) Ingredients 3 pounds Yukon Gold potatoes Kosher salt 3 thyme sprigs 3 garlic cloves, crushed 3 sticks unsalted butter, cut into tablespoons 1 cup heavy cream, warmed Directions In a saucepan, cover the potatoes with cold water and season generously with salt. Add the thyme and garlic, bring to a simmer and cook until tender, about 40 minutes. Drain well. Let the potatoes cool, then slip off and discard the skins. Using a ricer and working over a large bowl, rice the potatoes with half of the butter. Strain through a fine sieve into a large saucepan, pushing them through with a sturdy rubber spatula. Mix in the remaining butter and the heavy cream. Season with salt. Make Ahead The pommes puree can be refrigerated overnight; reheat in the microwave. Originally appeared: April 2015 Rate It Print