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?

Coq au Vin with mushrooms, chicken, onions and parsley served with mashed potatoes

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

Food processor

(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

Haricots Verts

Smashed Mini Potatoes

Garlic Roasted Potatoes with Rosemary

French Asparagus Recipe with a Champagne Citrus Vinaigrette

The best Tomatoes Provençale Recipe

Authentic Ratatouille Recipe

Other French Recipes you will love

French Onion Soup Gratinée

Magical Leek Soup

Soupe au Pistou

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:

I share our home cooking on Instagram, pinterest and tiktok. Sign up for my newsletter to be the first to receive my new recipes and have advance access to cooking classes. I look forward to cooking with you!

French Mashed Potatoes

★★★★★ 5 from 1 reviews

Author: lechefswife
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 4 1x

Print Recipe

Description

This French Mashed Potatoes recipe makes the most decadent, buttery, melt in your mouth mashed potatoes that everyone will love.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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.