Gordon Ramsay's Recipe for Pomme PuréE (Potato PuréE)

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Dona

Infused Cream

1 1⁄2 cups heavy cream

1 teaspoon nutmeg

2 bay leaves

12 garlic cloves, crushed

Salt and black pepper to taste

Potatoes

3 large or 6 small waxy potatoes (Yukon or Kennebec), peeled and diced

1 tablespoon salt, plus more to taste

1⁄4 cup unsalted butter, cubed and chilled 1⁄4 cup scallions, thinly sliced

Garnish

1⁄2 bunch chives, thinly sliced

1 tablespoon extra virgin olive oil

Ingredient Notes

Double cream is common in the UK but hard to find elsewhere. Substitute with whipping cream (or heavy whipping cream in the US). Double cream has a slightly higher fat content but whipping cream can be used as an equal substitute.

The excess duck fat can be cooled and refrigerated for later use cooking vegetables or potatoes, or to confit.

Gordon likes to serve this version of pomme purée with fish dishes; whereas he often makes a basil-infused version to serve with steak. Try infusing the cream with different herbs such as basil, parsley, or rosemary to pair with different proteins.

Dietary Restrictions

This dish is gluten-free and vegetarian. Vegan versions of cream, milk, and butter can be substituted but will give the end result a different flavor profile.

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