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


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

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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.

A solid grounding, which is what I was after. And I learned I had NO IDEA how to make an omelette!

simply amazing. Love Thomas Keller, his fine way of exlaining his calm voice and incredible knowledge. My tomato salad and beetroot salad is now so so good. Thank you, merci beaucoup Chef.

It has been a very worthwhile experience. I have perfected poached eggs for the first time. I can’t wait to show my son who loves to cook. I’m visiting him in a couple of weeks and I’m packing my workbook to share with him. Thank you Chef Keller. You are an inspiration to life and to food.

This has been the best class so far! What better life skill is there than being able to cook competently for your family. Mr. Keller has inspired me to be a much more refined and confident person in the kitchen. Can't wait to start putting these lessons into practice. Thank you so much.


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?

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.


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.