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

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Le Chef’s mashed potatoes recipe (for 4)

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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:

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.