French-inspired Potato Purée

Ingredients

While the original Irish Champ is traditionally made with scallions and butter, this French-inspired Potato Purée incorporates French culinary techniques and flavors. The use of Yukon Gold potatoes adds a buttery richness, and the addition of cream and nutmeg enhances the luxurious texture and flavor. This adaptation elevates the dish to a new level of sophistication, perfect for a French-inspired meal. We alse have the original recipe for Champ, so you can check it out.

• 2 pounds (900g) Yukon Gold potatoes, peeled and cut into chunks 2 pounds (900g) Yukon Gold potatoes, peeled and cut into chunks
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped fresh chives, for garnish Chopped fresh chives, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 28g, 17g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15-20 minutes.
2. 2.
   Drain the potatoes and return them to the pot. Mash them using a potato masher or a ricer until smooth.
3. 3.
   In a small saucepan, heat the cream over medium heat until warm.
4. 4.
   Add the warm cream, butter, nutmeg, salt, and pepper to the mashed potatoes. Stir well to combine until the butter is melted and the mixture is creamy.
5. 5.
   Taste and adjust the seasoning if needed.
6. 6.
   Transfer the potato purée to a serving dish and garnish with chopped fresh chives.
7. 7.
   Serve hot as a side dish with your favorite French main course.

Treat your ingredients with care...

• Yukon Gold potatoes — Make sure to peel and cut the potatoes into evenly sized chunks to ensure even cooking.
• Heavy cream — Warm the cream before adding it to the mashed potatoes to prevent curdling.
• Nutmeg — Use freshly grated nutmeg for the best flavor.

Tips & Tricks

• For an extra indulgent twist, add a sprinkle of grated Gruyère cheese on top of the potato purée before serving.
• To make the dish more aromatic, infuse the cream with a bay leaf or a sprig of thyme before heating it.
• For a lighter version, you can substitute half of the heavy cream with chicken or vegetable broth.
• If you prefer a smoother texture, pass the mashed potatoes through a fine-mesh sieve before adding the cream and butter.
• Leftover potato purée can be transformed into delicious potato croquettes by shaping them into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the French-inspired Potato Purée as a luxurious side dish alongside roasted chicken, beef bourguignon, or coq au vin. The creamy texture and delicate flavors of the purée complement these French main courses perfectly.

Presentation advice

To elevate the presentation, use a piping bag fitted with a star-shaped nozzle to create decorative swirls of potato purée on the serving dish. Garnish with a sprinkle of chopped fresh chives for a pop of color.