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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.

About the Instructor

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.

I really appreciated the information on not just what to cook but what things to use and how to use them. This class changed the way I use my kitchen

I work in the food industry on the line and having the chance to see how Chef Keller works with these techniques, has been wonderful. To know how my handling of food is compared to a person who has been working with it there whole life gives me excitement to know where I could be.

Love his detailed descriptions and easy communication style.

Great techniques, applicable to home or professional chef. Simple dishes but incorporating valuable techniques.



Can these be made a day ahead of time? Reheat by saving some (!!) of the butter and cream to finish off right before serving?

Steve D.

The workbook says to use the finest mesh available on the Tamis. What mesh size would that be? These things are available in incredibly fine mesh sizes, which I believe would be much too fine. Can someone recommend a brand and mesh size for this purpose?


I have never seen so much butter in my life.. I eat a lot of fat, but I would never put so much in one dish

Doug L.

I want to try this technique with other starchy, root vegetables. Could be interesting.

Robert S.

Clearly many people here have never seen Joel Robuchon make mashed potatoes. Some customers would eat it for dessert. He peeled them blazing hot and basically did the same thing Thomas is doing, with a couple differences. French cooking uses alot of cream and butter. Tastes good but too much and it's a heart attack on a plate.


I was initially horrified by the amounts of butter and cream I was putting in to these potatoes. But they tasted totally amazing. I did a calorie count. Not so bad. So go ahead and make them the TK way. Total calories TK potato puree recipe (including potatoes): 2216 6 portions: 369 Portion size: almost 2/3 cup Just don't let anybody see you making this dish. That's the real secret. BTW, that's less calories than the same amount of Haagen Dazs chocolate.


Having completed a culinary arts degree for the free food in Uni and taught by former Four Seasons chefs, if you think that was too much butter, you might not want to go out for dinner anymore. While I thought it was a little over the top, what I saw in school was as bad if not worse. Remember that his food is served in tiny portions and you would probably get a quinelle sized portion. Rather than worry about fat and health, focus on the technique. Potatoes through a tami are devine; personally, I wouldn't use as much butter or fat but I'm better off knowing how that's done.

Not very enjoyable as the potato puree feels to rather be a Hollandaise due to the amount of butter and cream added. How about milk instead of cream and water? Even if it's French Refinement I would like to learn cooking techniques leading to healthy or at least not unhealthy and fattening food.

Corey W.

Keller just did a big kitchen no no. One of the burners he wasn't working with was left on. I only noticed when some of the potato flew out of the pot on to the flame.


Holy mother of beurre... I am SHOOK by how much fat just went into those potatoes