As a first-generation Asian American, my family never celebrated Thanksgiving in the traditional Western way. But if there’s one thing that’s on our table every year, it’s pomme purée (a fancy way of saying mashed potatoes).

After numerous test batches, I’m proud to share with you the silkiest, creamiest pomme purée that’s been infused with bay leaf, peppercorns, and a whole lot of garlic! It’s rich, indulgent, garlicky and so delicious. I bet this would taste delicious with the addition of herbs like rosemary or thyme!

Aside from the holidays, this recipe is great for any day of the week or special occasions like a date night in or Valentine’s Day!

Why you’ll love this recipe

At first glance, garlic pomme puree may look like an elevated version of mashed potatoes but it has a smoother texture so it feels luxurious in your mouth.

The trick is to push the potatoes through a ricer to remove any lumps that you usually get with regular mashed potatoes. The combination of heavy cream, milk, and butter gives the garlic pomme puree a thinner consistency that retains its richness so it’s a delight in every bite.

But the ultimate piece de resistance is the roasted garlic head since it provides a major flavor bomb that pushes the garlic pomme puree to the next level. Make sure to prepare extra servings for the holidays because I’m fairly confident this dish will be a hit with your family and friends!

How do I prepare Garlic Pomme Puree?

To enjoy this flavorful dish with your holiday meals, follow the steps below:

Step 1: Roast the garlic head

Preheat the oven to 400°F (205°C). Prepare the garlic head by cutting off the top, and placing it on a sheet of aluminum foil. Then, drizzle it with 2 tbsp. of olive oil and season it with 1/4 tsp salt.

Wrap the aluminum foil so the garlic head is completely covered. Place the tray in the middle rack of the oven and let it roast for 40 minutes until soft and tender.

Step 2: Boil the potatoes

In a pot of salted boiling water, add the potatoes and allow them to boil for 15-20 minutes or until they’re fork-tender. Once they’re done, strain and allow the potatoes to cool slightly.

Step 3: Make the cream mixture

Combine cream, milk, bay leaf, and peppercorns in a small pot. Bring the mixture to a boil then reduce to a simmer for 5-7 minutes or until it’s reduced by 1/4. Then, remove the pot from the heat and set it aside.

Step 4: Prepare the boiled potatoes

Carefully peel the cooked potatoes and push them through a ricer. Then, transfer them to a pot over medium heat to dry out any excess moisture. Reduce the heat to low and add butter cubes while stirring.

Step 5: Combine the cream mixture

In the pot with potatoes, pour in 3/4 of the cream mixture and mix until well incorporated. Depending on your preferred consistency, add more cream if needed.

Step 6: Add the roasted garlic head

Squeeze the roasted head of garlic into the potatoes. Then season the mixture with 1/4 tsp salt and ground black pepper.

Step 7: Press the potatoes through a sieve

This is an optional step, but if you want smoother and silkier potatoes, press them through a fine mesh sieve. Then, set them aside.

Step 8: Fry garlic chips

Heat 3 tbsp of olive oil in a small pot or pan over low-medium heat. Add thinly sliced garlic and fry until light golden brown, about 2-3 minutes. Remove and allow the garlic chips to drain on a bed of paper towels.

Step 9: Plate and serve!

Garnish plated pomme puree with garlic chips and chopped chives or scallions.

Preparation Tips for Garlic Pomme Puree

Here are a few tips and tricks to keep in mind to prepare the most delicious garlic pomme puree every time!

Boil the potato skins on to minimize the amount of moisture they absorb! We don’t want watery pomme puree.

Make sure to let the potatoes cool slightly before peeling so you don’t burn your fingers!

Press the potatoes through a potato ricer for an even, lump-free consistency. If you don’t have a ricer, you can just use a masher.

Don’t forget to constantly mix the cream mixture when cooking so its bottom doesn’t burn and taste bitter.

Remember to strain the cream mixture when it’s done to remove the bay leaf and black peppercorns for a smoother texture.

To make it extra silky smooth, run the pomme puree through a fine mesh sieve right before serving.

You can also use unsalted butter so you can adjust how salty your garlic pomme puree will turn out

Ingredients & Substitutions

Red skin potato: waxy potatoes like red potatoes are preferred because they don’t absorb as much water. You can substitute red potatoes with Yukon gold potatoes. I don’t recommend using starchy potatoes like russet potatoes or Idaho potatoes because they can turn gummy when overworked.

Heavy cream: heavy cream adds a rich and creamy texture to the pomme puree. The heavy cream makes this extra indulgent so you can substitute it with half and half or whole milk if you prefer a lighter dish.

Whole milk: similar to heavy cream, whole milk makes the mashed potatoes smoother and creamier. You can substitute it with low-fat or skim milk for a lighter version.

Bay leaf: bay leaf adds a subtle black pepper and pine aroma to the cream sauce. It can be substituted with other herbs like rosemary, oregano, or thyme.

Whole black peppercorns: black peppercorns add a subtle peppery flavor that enhances the overall taste of the garlic pomme puree. You can also use white peppercorns or ground black pepper as a substitute.

Butter: butter helps make the texture of the garlic pomme puree smoother and adds a rich flavor.

Whole garlic head: a whole garlic head is first roasted to create a distinct sweet and savory flavor then added to the garlic pomme puree. If you’re in a pinch, you can substitute it with garlic powder, although it won’t be as tasty!

Olive oil: the olive oil is used to roast the whole garlic head. You want to use high-quality olive oil here! If you don’t have olive oil, you can substitute it with neutral-tasting oils like vegetable, sunflower, avocado, corn, canola, or grapeseed oil.

Salt: salt adds flavor to the garlic pomme puree.

Ground black pepper: ground black pepper also enhances the overall taste of the garlic pomme puree. If you only have whole black peppercorns, you can easily ground them with a mortar and pestle.

Chives or scallions: chives or scallions add freshness to contrast the rich and decadent dish. They also add a beautiful pop of color on top of the garlic pomme puree!

Frequently Asked Questions

What is a ricer?

A ricer or potato ricer is a kitchen tool that’s commonly used for processing lump-free mashed potatoes by pushing them through small holes. The result feels fluffy because the ricer incorporates air into the potatoes. But if you don’t have a ricer available at home, you can use a food mill or run the potatoes through a fine mesh sieve to replicate its lavishly smooth texture.

Why do you roast the garlic head?

Roasting the garlic head makes its flavor more complex and intense. Roasted garlic tastes sweeter, nuttier, and richer. It also makes the garlic head softer, so it’s easier to fold into the garlic pomme puree.

What does bay leaf do in the cream mixture?

Bay leaf adds a subtle black pepper and pine aroma to the cream mixture. It may not be as noticeable, but it complements the flavors and elevates the star ingredients of the pomme puree.

How to store Garlic Pomme Puree?

The garlic pomme puree can be stored in the fridge. Make sure to keep it in an airtight container and it will stay fresh for 3 to 5 days. You can reheat it on a stovetop or microwave for 1-2 minutes or until it’s warm. If the garlic pomme puree seems dry, you can add a splash of milk to revive its silky texture.

Looking for more easy & delicious side dish recipes?

1. Corn Cheese Balls – this is my take on the popular Korean corn cheese appetizer turned into deep-fried cheesy corn balls. They’re crunchy and cheesy, perfect as a side dish or snack!

2. Asian Pickled Red Onions – savor your taste buds with this pickled red onion recipe. It’s livened up with Schezuan peppercorns, white peppercorns, and Thai chili peppers for a subtle kick!

3. Korean Radish Salad (Musaengchae) – round out your meal with this spicy, savory, and crunchy Korean radish salad. Although it’s commonly served with Bossam – Korean Boiled Pork Belly, it’s a great side dish to have with any meal.

4. Shrimp Summer Rolls with Peanut Sauce – for a refreshing appetizer or snack, you can’t go wrong with these fresh shrimp summer rolls. It’s served with a delicious sweet and savory peanut butter dipping sauce making it the the ultimate side dish for any season.

5. Korean Chicken Gizzard (Dak Dong Jib Bokkeum) – have a glass or two of soju with these chewy and crunchy gizzards. Even if you don’t drink alcohol, this delicious recipe still makes an enjoyable snack, side dish, or appetizer that always hits the spot!