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.

I found this class to be fascinating--appreciating both the technical information, but also the life lessons. Thomas Keller did an amazing job with both and I can only hope to see additional MasterClass lessons from him. It has truly helped my understanding of the art of cooking and has inspired me to continue to strive to improve. WELL DONE, MR KELLER!

It was absolutly awesome. I really love the way he enjoyes what he does. His attitude toward cooking is so contagious. Thanks a lot. Greetings from Czechia

My favourite chef ever. What a great MasterClass!!

Really great at teaching. Easy to understand and I like to focus on techniques



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.

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.