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.

Thoroughly enjoyed going back to basics, whether it be in the food or the style. This class made me hungry and appreciative for the simply things, such as carrots and beets- that I have not made as a single dish in far too long. Just what I was looking for. Thank you!

This class has broadened my physical skills and learned techniques, but more importantly it opened up my way of thinking towards food. I enjoyed this class with Chef Keller immensely and I'm about to start over and go through it again. Thank you for this.

Thomas Keller is one of the best chefs in the world. I am really proud of being his student by taking these master classes!

Some of the things Thomas Keller was teaching were simple things that I already knew how to make or create. The most valuable thing about this masterclass is how he thought us how to elevate what you already might've known into something clean, refined and beautiful. It was incredible to watch him cook and just like with other Masterclasses offered, I left feeling really inspired.


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.

Marcus K.

Best purée, both in flavour and technique. I use monalisa potatoes and it always turned out beautifully.

Brian D.

Inspired by the great master of french cooking I made buttered mint mash potato with a crispy sea bass and a avocado and tomato with chilli and lime and few other bits salsa it was amazing

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!


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?