This French Mashed Potatoes recipe makes the most decadent, buttery, melt in your mouth mashed potatoes that everyone will love.
Have you ever had mashed potatoes in French restaurants that were so creamy that you couldn't help but wonder "how on earth do they make these?" Well, I will let you in on the secret!
Chef Joël Robuchon mashed potatoes
Famed Michelin star Chef Joël Robuchon's indulgent recipe for mashed potatoes is known around the world. Much creamier and silky smooth than traditional mashed potatoes. Pommes Purée is an elevated take on the classic with just a little bit of butter 😉
The other day I observed my husband (Le Chef) making his own signature mashed potatoes and I was determined to write down every step to share with you all. I have had these potatoes many times over the years and their simplicity is what makes them oh so good.
French Mashed Potatoes are the perfect side dish to soak up the delicious gravy and sauces we enjoy such as with an oven roasted Poulet Rôti, Boeuf Bourguignon, Coq au Vin or Daube Provençale. Did I mention that this is also the best of all Thanksgiving mashed potato recipe?
Ingredients:
Serves 4
- 6 large Yukon Gold Potatoes, skin on
- ½ cup (1 stick) of unsalted butter. (Le Chef's tip - use a good butter!)
- 1 cup milk (whole milk is best but 2% also works fine)
- 1 teaspoon of salt
I have tried many recipes over the years adding herbs, garlic, and other flavors but I keep coming back to this recipe. The buttery smoothness of the texture and the rich, taste perfectly compliment a good gravy.
Equipment needed:
Potato Ricer or
(a potato masher will not get you the creamy consistency we are looking for with these potatoes)
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Instructions:
- Fill a large saucepan or large pot with cold, salted water.
- Place Yukon golds (skin on) in the cold water and bring to a boil over medium heat. Make sure all the potatoes are fully submersed in the water.
- Le Chef’s tip : trace a shallow circle around the circumference of the potato with a paring knife before cooking – the skin will peel off so easily once the potatoes are done.
- Simmer for 20 minutes or until potatoes are soft.
- In a small saucepan, heat butter and milk together over medium-low heat being very careful not to burn. You simply need to warm up the milk and melt the butter together.
- Peel and quarter the potatoes once cooked (let cool a little to not burn your hands - use a tea towel to hold the potatoes if they are still hot)
- In a large bowl, add the peeled potatoes.
- Add the teaspoon of salt and mix together with the warm butter mixture using a sturdy whisk until smooth.
- Transfer the potatoes to a food processor or potato ricer for extra smooth Michelin star worthy potatoes, mixing at low speed until completely smooth.
- Serve immediately on their own or as an accompaniment to your favorite sauce or gravy.
What to serve with French Mashed Potatoes
Roasted Duck Magret with Apples and Squash
Turkey au Vin (a great Thanksgiving recipe!)
Storage instructions
These buttery mashed potatoes are best when they are served right away. However, they can be kept in the fridge for 3-4 days and warmed up in the microwave. Mix well to blend all the butter and serve.
French Side Dishes
Garlic Roasted Potatoes with Rosemary
French Asparagus Recipe with a Champagne Citrus Vinaigrette
The best Tomatoes Provençale Recipe
Other French Recipes you will love
Quick Easy French Baguettes (Baking Baguettes for Beginners)
Have you tried this French Mashed Potato recipe? I would love to hear about it! Please leave a comment or rating.
Au plaisir,
Le Chef's Wife
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this recent Washington Post Article. We were recently featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment here:
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French Mashed Potatoes
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
Description
This French Mashed Potatoes recipe makes the most decadent, buttery, melt in your mouth mashed potatoes that everyone will love.
Ingredients
Le Chef’s mashed potatoes recipe (for 4)
- 6 large Yukon Gold Potatoes
- ½ cup (1 stick) of unsalted butter
- 1 cup of milk (whole milk is best but 2% also works fine)
- 1 teaspoon of salt
Instructions
- Fill a large saucepan or large pot with cold, salted water.
- Place Yukon golds (skin on) in the cold water and bring to a boil over medium heat. Make sure all the potatoes are fully submersed in the water.
- Le Chef’s tip : trace a shallow circle around the circumference of the potato with a paring knife before cooking – the skin will peel off so easily once the potatoes are done.
- Simmer for 20 minutes or until potatoes are soft.
- In a small saucepan, heat butter and milk together over medium-low heat being very careful not to burn. You simply need to warm up the milk and melt the butter together.
- Peel and quarter the potatoes once cooked (let cool a little to not burn your hands - use a tea towel to hold the potatoes if they are still hot)
- In a large bowl, add the peeled potatoes.
- Add the teaspoon of salt and mix together with the warm butter mixture using a sturdy whisk until smooth.
- Transfer the potatoes to a food processor or potato ricer for extra smooth Michelin star worthy potatoes, mixing at low speed until completely smooth.
- Serve immediately on their own or as an accompaniment to your favorite sauce or gravy.
Notes
What to serve with French mashed potatoes:
Roasted Duck Magret with Apples and Squash
Turkey au Vin (a great Thanksgiving recipe!)
Have you tried this recipe? I would love to hear about it! Please leave a comment or rating.
Suzanne says
Looks absolutely delicious! I will look for capons at my butcher’s shop
lechefswife says
Thank you, Suzanne! Capon is amazing!