From Thomas Keller's MasterClass

Purée: Potatoes

This French potato purée is not to be confused with mashed potatoes. Learn how to create this luxurious dish—starting with the correct potato varietal to use.

Topics include: Potato Purée

Play

This French potato purée is not to be confused with mashed potatoes. Learn how to create this luxurious dish—starting with the correct potato varietal to use.

Topics include: Potato Purée

Thomas Keller

Teaches Cooking Techniques

Learn More

Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

I loved his style of teaching. He inspired me to try.

Excellent course! Chef Keller's thoughtful techniques, descriptive language and terminology has provided me with a wealth of knowledge in cooking (and life) that I hope I'll carry with me throughout life and impart on others as he has. Looking forward to more in part II of his course!

Best class so far, clearly, focused, straight forward, with plenty of details and proper temperature guidelines.

so many great techniques are showcased in this masterclass it's unreal. even if i didn't know how to cook i would have learned enough basics to successfully cook for a date or 2. +1 cooking

Comments

Debra M.

Do you have a recommendation/instruction for holding this dish during a service?

A fellow student

I tried this recipe twice. The first time with russets (which Chef says not to use); and the second time with Yukon Gold. The russets produces a delightfully creamy puree, but the yukons produced a puree that was a bit grainy. Any suggestions on what I should have done differently?

A fellow student

fantastic taste - but one slight drawback, I literally had to run 10 miles the next day to burn some of these off....Keller really hooked me in with the as much as I can mixed in butter /cream part of the recipe lol!

Jerry

I like how you can add as much or as little of the butter and cream as you like. It was amazing that he got that much whipped potatoes from just two Yukon Gold potatoes. They flowed almost like liquid out of the pot into the serving bowl. I'm sure they are very tasty, but with that much butter I wouldn't want to eat a huge serving. Have a little potato with your butter! The sieve thing was interesting. Would be difficult and bulky to clean up in the typical kitchen though. I wonder if a chinoise food strainer would work just as well. And how long did he simmer the potatoes -- they were pretty well-done when he pressed them through the strainer.

Elizabeth C.

One spoon of the pureed potatoes with my Quiche Lorraine. They were delicious, but portioned them out to the family for calorie control! We used Balinese Pyramid salt, and my son said that really "made it."

daniela L.

Wow, I tried this recipe for my vegetarian moussaka and DEFINITELY raised it to the next level! The creaminess and taste of chef's Keller puree is just perfect. I finished it with a little bit of parmesan cheese on top and 5 minutes in the oven.

Caroline S.

Just made the recipe from the workbook. Definitely not as flowy as the video showed. I even added more cream. Anybody else had a similar experience?

Piero D.

and this lesson is why we wonder how come the french are not all dead from heart attack. other than that, I just think I licked my screen. delicious.

HARRY

This does look fabulous - of course I think my arteries are closing up just from watching him!

Terry M.

I look forward to making pureed potatoes. When I mash potatoes the traditional way, I always have to make sure that there aren't any chunks of potatoes in the mixture.