Culinary Arts

Purée: Potatoes

Thomas Keller

Lesson time 15:19 min

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.

Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.
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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.


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

Excellent class to learn the technique of cooking complicated sauces and dishes broken down simply for home chefs

This type of refinement training is not readily available to the home cook. I was ready and seeking this type of knowledge and am exciting to refine my current techniques with the tips and tricks from this class. Thank you.

Chef Keller: Your use of food, cooking and technique as a metaphor for how to live, how to treat people and how to approach life was truly inspiring. Your parting words put a giant bow on the gift you have given to everyone who approaches their lives and careers in this fashion. Bravo.

I think the class, as a whole, made me feel more connected to the food prepared, the equipment used, and the mind of great chefs. It was deeply spiritual and philosophical in a way. I hope one day to pass along the love of cooking and the joy it brings people to my children.


Bonnie D.

First, I love the tamis (drum sieve). It is so much easier than peeling the potatoes. I've always cut the potatoes up - now I never will again. The first time I made the potatoes I had cream and butter but no ghee and used yellow fingerling potatoes. I really just wanted to try the tamis. It was tasty but dense (because I drained the potato water). The second time I had everything and used regular Yukon gold potatoes. There is not a word I can think of that adequately describes the flavor explosion of smooth potato and deep butter flavors. I love mashed potatoes, but this is not them. I had never had this potato experience before. I also want to say that Chef Keller's way to clarify butter by putting it in a freezer bag, melting, and chilling it is so easy. I don't think it's in this lesson. I couldn't get every bit of whey off, but a short time of reheating - and I could strain the rest out.

A fellow student

The amount of butter, clarified butter and creme is almost equal to the amount of potatoes. I am sure that this mashed potato will taste amazing, but considering that it will contain twice the calories of ice creme I honestly feel the point of a mashed potato side dish goes a bit side ways. I will definitely try making it this way for the sake of practice and I like the Tammy idea of making it super fine and smooth, but you CAN (as I have done countless times) make a rich and flavour full mashed potato dish using a hand mixer and thinning with milk and adding just a small nob of butter at the end + salt.


Tried the potatoes and the parsnips last weekend... wife brought back half & half instead of cream, and I had no time to rectify so used what I had. They were the best I've ever made... need to make again this weekend with CREAM!!

Clemma W.

If you don't have a tamis, would a food processor do just as well? (Obviously I would need to remove the potato jackets). Is clarified butter necessary? Is there an alternative ingredient that can be used?


I'm amazed 2/2. The only thing I would do differently next time is put it back on low heat and use the last bit of the cream, butter, and ghee (clarified butter) at the end to do one final last-minute stir in order to be able to serve the potato purée piping hot. Can't wait to make it again, and again, and again. Thank you!

Sandra S.

Why not just use the clarified butter and cream? Is there a purpose to also using the whole butter?


Wondering if there are any other Australians out there, and what potatoes you would use in place of Yukon gold? I've read Bintje may be a replacement, but want to be sure.

Christopher D.

Can you over work Yukon Gold Potatoes? I've been so afraid to over work them.

Ramona W.

OMG! These are the best tasting potatoes ever! They are thinner than mashed potatoes, but the richness and texture makes the difference. Now my husband wants these for our Thanksgiving guests! I don't think so...yes they are the creamiest, richest, and just most delicious potato, but for guests that will just put gravy on them at Thanksgiving....I don't think so...I will continue to spoil us with these delicious Potato Puree.

George S.

We made potato purée following Chef Keller's method yesterday and the results were AMAZING. We did use olive oil (warmed) instead of butter, but used cream. Worth every effort for sure.