Food Mill Mashed Potatoes (Pomme Puree using Moulin Legumes)

Do you know anyone who doesn’t like Creamy Mashed Potato? Me neither! Here, we’re sharing our simple recipe and a bunch of tips and tricks to get your favourite side dish to new heights! We make our food mill mashed potatoes (or should we say pomme purée) with a little help from Moulin Legumes which is simply the best tool to get your mash silky smooth!

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What Makes Ordinary Mashed Potatoes Great?

As with many foods, it is all about the flavour and the texture.

There are three additions to mashed potatoes that are an absolute must for us: milk, butter and salt. But sometimes, if the dish that the mash is accompanying allows it, it is a great idea to add various different flavourings to your mashed potato. Make sure to keep it simple, if the star of the dish is delicately flavoured in order not to overpower other things on your plate. But if you’re feeling bold, add all the flavour to your mash. Below are some of our favourite additions to mash:

• Wholegrain Mustard
• Sour Cream and Chive
• Caramelised Red Onion
• Finely Chopped Sundried Tomato In Oil
• Roasted Garlic

Tips & Tricks for the World’s Best Mashed Potato:

• Use Moulin Legumes (more on this wonderful kitchen tool below) or a potato ricer for a perfectly smooth potato mash.
• Don’t chop your potatoes into small pieces. Cut medium potatoes in half, or large ones in quarters, but don’t make the pieces too small. Why? Small pieces will absorb more water and release more flavour into the cooking water, making the potato mash flavourless and less creamy.
• Boil potatoes in salted water until completely tender. Undercooked potatoes (even ever so slightly) will not produce the smoothness that you are hoping for. Better overcooked than undercooked.
• Drain very well. After draining, let the potatoes steam in a colander for a minute or so. This will ensure a creamier, less watery mash!
• Heat your milk, before adding it to the mashed potato. It will keep the potatoes hot and absorb better.
• Don’t skimp on the butter. Mashed potatoes should taste decadent, so we believe it’s not the time to count calories. Diet starts tomorrow!

What is Moulin Legumes?

Moulin Legume is a fancy name for a food mill. It is a wonderful kitchen tool that is typically used to make purees, mash and bisques and sauces. The food mill typically comes with a range of sieves to give you a choice of the size of mesh holes to use depending on how silky smooth you wish to make your puree. Moulin Legumes press and pulverise ingredients through a sieve, extracting all the flavour into a fine paste. Depending on what you’re processing, you are left with a small amount of fibrous waste, but with mashed potatoes, there is no waste.

The Best Food Mill for Mashed Potatoes:

When we choose our kitchen tools, there are two main things we look for: are they easy to use and are they dishwasher safe. Here are a few that we think are great options.

• Moulinex Moulin Legumes (the one we use)
• OMAC Food Mill (our friends use and recommend this)

What Potatoes to Use?

The rule of thumb is to go for starchy potatoes, just like you would when you make Boulangere Potatoes or Gratin Dauphinois rather than the waxy type. In the UK, widely available varieties of starchy potatoes include:

• Desiree
• Maris Piper
• King Edward

How to Make Perfect Creamy Mashed Potato?

Peel the potatoes and cut them into large chunks. Place them in a large pan, pour boiling water on top to cover and add a pinch of salt. Cook them for 17-25 minutes, depending on the type of potato, until tender.

Drain the potatoes and leave them in the colander to steam for a minute to dry out.

In the meantime, heat the milk in a small saucepan until hot but not boiling.

Tip the potatoes into the food mill (moulin legumes) and start to process them. Halfway through tip the milk in through the mill to help keep the potatoes warm.

Once all the potatoes are pushed through, add two-thirds of the butter and mix them with a spatula to incorporate the milk and butter. Taste and season if required. Work fast to make sure the mash does not cool down too much.

Serve the potato mash with extra butter on top, and scatter with spring onions or chives.

Alternative Potato Side Dishes

For other delicious potato side dishes, have a look at some of our favourites below:

• Cheesy Potato Stacks
• Smashed Garlic Potatoes
• Hasselback Potatoes
• Boulangere Potatoes (French Potato Onion Bake)

Recipe Card

Creamy Mashed Potato Using Food Mill

Do you know anyone who doesn't like Creamy Mashed Potato? Me neither! Here, we are sharing our simple recipe and a bunch of tips and tricks to get your favourite side dish to new heights! We make our food mill mashed potatoes (or should we say pomme purée) with a little help from Moulin Legumes which is simply the best tool to get your mash silky smooth!

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine American, British

Servings 4 portions

Calories 266 kcal

Equipment

• Moulin Legumes Food Mill

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 kg floury potatoes such as Kind Edward or Maris Piper
• 60 g unsalted butter
• 150 ml whole milk
• salt

Instructions

 

• Peel the potatoes and cut them into large chunks. Place them in a large pan, pour boiling water on top to cover and add a pinch of salt. Cook them for 17-25 minutes, depending on the type of potato, until tender.
• Drain the potatoes and leave them in the colander to steam for a minute to dry out.
• In the meantime, heat the milk in a small saucepan until hot but not boiling.
• Tip the potatoes into the food mill (moulin legumes) and start to process them. Halfway through tip the milk in through the mill to help keep the potatoes warm.
• Once all the potatoes are pushed through, add two-thirds of the butter and mix them with a spatula to incorporate the milk and butter. Taste and season if required. Work fast to make sure the mash does not cool down too much.
• Serve the potato mash with extra butter on top, and scatter with spring onions or chives.

Nutrition

Calories: 266kcalCarbohydrates: 45gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 23mgPotassium: 1078mgFiber: 6gSugar: 3gVitamin A: 252IUVitamin C: 49mgCalcium: 52mgIron: 2mg

Keyword Creamy Mashed Potatoes, Creamy Mashed Potatoes with Food Mill, Creamy Potato Mash, How To Mash Potatoes in a Food Mill, Potato Mash in Moulin Legumes

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