Decadent, buttery , restaurant-worthy mashed potatoes are simpler than you think to make. The other day I observed my husband (Le Chef) making his 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. Le Chef's Mashed Potatoes are the perfect side to soak up the delicious gravy and sauces we enjoy over the holidays.
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, but not spicy, taste perfectly compliment a good gravy.
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
Generously cover the potatoes (skin on) with cold water in a large pot and bring to boil -- 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
Place butter and milk together in a large bowl and microwave for 45 seconds
Peel and quarter the potatoes once cooked (let cool a little to not burn your hands) add salt and mix together with the warm milk and butter using a sturdy whisk until smooth.
For extra smooth, Michelin star worthy potatoes, use a food processor to mix.
Serve immediately on their own or as an accompaniment to your favorite sauce or gravy.
Have you tried this recipe? I would love to hear about it! Please leave a comment or rating.
Au plaisir,
Le Chef's Wife
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Le Chef's Mashed Potatoes
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
Description
Decadent, buttery, restaurant-worthy mashed potatoes are simpler than you think to make. Le Chef's Mashed Potatoes are the perfect side to soak up the delicious gravy and sauces we enjoy over the holidays.
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
Generously cover the potatoes (skin on) with cold water in a large pot and bring to boil -- 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
Place butter and milk together in a large bowl and microwave for 45 seconds
Peel and quarter the potatoes once cooked (let cool a little to not burn your hands) add salt and mix together with the warm milk and butter using a sturdy whisk until smooth.
For extra smooth, Michelin star worthy potatoes, use a food processor to mix.
Serve immediately on their own or as an accompaniment to your favorite sauce or gravy.
Notes
Have you tried this recipe? I would love to hear about it! Please leave a comment or rating.
Keywords: mashed potatoes, buttery mashed potatoes, thanksgiving sides, holiday sides, best mashed potatoes, whipped potatoes
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