Make the world’s best mashed potatoes at home with this ultra-smooth, butter-rich French purée inspired by Joël Robuchon. Pure decadence in every bite.
Michelin-Star Mashed Potatoes
Ingredients
- 2 lbs potatoes Russett, gold, and red potatoes all work great (the number of potatoes varies based on the type, so weigh them)
- 2 cups unsalted butter 4 sticks, cold and cut into small cubes (yes, this is half the weight of the potatoes)
- ½ cup whole milk warmed to about 110°F
- Salt to taste
- Pinch white pepper
Instructions
Cook the Potatoes
- Peel and cut the potatoes into even chunks.2 lbs potatoes
- Place them in a pot with cold, salted water. Bring to a gentle boil and cook until completely tender, about 20–25 minutes.
- Drain and return to the hot pot for 1–2 minutes to evaporate any moisture.
Purée Until Silky
- Pass the potatoes through a potato ricer twice back into the same pot. The double pass gives them a truly smooth texture—no lumps.
Mount with Butter
- Place the pot on low heat, using a hand mixer, whip the cold butter in slowly, a little at a time. Keep whipping until fully incorporated before adding more. This emulsifies the butter into the potato starch, making it silky and thick.2 cups unsalted butter
Add Warm Milk
- Once all the butter is incorporated, slowly whisk in the warm milk. The mixture should be smooth, glossy, and hold its shape on a spoon. If the mixture is too thick for your liking, add ¼ cup more warm milk until it reaches your desired consistency.½ cup whole milk
Season and Serve
- Taste and add salt (and optional white pepper). Serve immediately for the best texture.Salt to taste, Pinch white pepper
Notes
- Don’t skimp on the butter—this recipe is all about that ultra-luxurious texture.
- Using a fine mesh tamis instead of a ricer will take the smoothness to another level.
- For extra decadence, some chefs finish with a drizzle of cream or a touch of truffle oil.
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