Robuchon's legendary mashed potatoes use 50% butter to potato ratio—more butter than actual potato in each bite.
Joël Robuchon’s Mashed Potatoes
Indulge in the ultimate comfort food with these velvety mashed potatoes, inspired by the legendary Joël Robuchon! Using a generous amount of rich butter and the creamiest cream, this recipe guarantees a dreamy texture that melts in your mouth. Elevate your side dish game and impress your guests with this simple yet luxurious treat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- 1 ¼ kg ratte potato (or yukon gold)
- 250 mL whole milk
Pantry Items
Amounts also listed in instructions below
- black peppercorns (to taste)
- fine sea salt (to taste)
- garlic (to taste)
- thyme (to taste)
- 250 g unsalted butter
👨🍳 Instructions
- 1
In a large, heavy bottom pot, cover your potatoes with cold water. Bring to a boil over high heat, then lower to medium and cook for 20-30 minutes until tender.
- 2
While cooking, bring milk to a boil with thyme, garlic, and black peppercorns. Turn off heat and let steep.
- 3
Strain the potatoes and let sit in the strainer for 5-10 minutes. Peel the potatoes once cool enough to touch.
- 4
Press the potatoes through a potato ricer into a bowl. Strain the aromatics from the milk and pour half into the riced potatoes. Fold gently until incorporated.
- 5
Pass the potatoes through a fine mesh strainer into a pot for extra smoothness (optional). Over low heat, add more milk as needed until smooth. Add butter and season with salt to taste.
💡 Pro Tips
- ✓Pass potatoes through the ricer while still hot (above 140°F) because hot starch granules are more pliable and create fewer lumps than cooled ones.timingAbove 140°F
- ✓Use a 1:1 ratio of butter to milk by weight (250g each) and add butter off heat to prevent breaking the emulsion, which occurs above 160°F.technique1:1 ratio, below 160°F
- ✓Start potatoes in cold water to ensure even cooking - hot water cooks exteriors 30% faster than interiors, creating uneven texture.technique30% faster exterior cooking
- ✓Let drained potatoes sit 5-10 minutes to evaporate surface moisture, reducing final purée water content by 15-20% for better butter incorporation.timing5-10 minutes, 15-20% moisture reduction
- ✓Choose potatoes with 18-22% starch content (Yukon Gold ideal) because higher starch varieties become gluey when overworked, while lower starch won't achieve proper creaminess.ingredient18-22% starch content
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Robuchon's legendary mashed potatoes use 50% butter to potato ratio—more butter than actual potato in each bite.
Joël Robuchon’s Mashed Potatoes
Indulge in the ultimate comfort food with these velvety mashed potatoes, inspired by the legendary Joël Robuchon! Using a generous amount of rich butter and the creamiest cream, this recipe guarantees a dreamy texture that melts in your mouth. Elevate your side dish game and impress your guests with this simple yet luxurious treat!
📝 Ingredients
Shopping List
- 1 ¼ kg ratte potato (or yukon gold)
- 250 mL whole milk
Pantry Items
Amounts also listed in instructions below
- black peppercorns (to taste)
- fine sea salt (to taste)
- garlic (to taste)
- thyme (to taste)
- 250 g unsalted butter
👨🍳 Instructions
- 1
In a large, heavy bottom pot, cover your potatoes with cold water. Bring to a boil over high heat, then lower to medium and cook for 20-30 minutes until tender.
- 2
While cooking, bring milk to a boil with thyme, garlic, and black peppercorns. Turn off heat and let steep.
- 3
Strain the potatoes and let sit in the strainer for 5-10 minutes. Peel the potatoes once cool enough to touch.
- 4
Press the potatoes through a potato ricer into a bowl. Strain the aromatics from the milk and pour half into the riced potatoes. Fold gently until incorporated.
- 5
Pass the potatoes through a fine mesh strainer into a pot for extra smoothness (optional). Over low heat, add more milk as needed until smooth. Add butter and season with salt to taste.
💡 Pro Tips
- ✓Pass potatoes through the ricer while still hot (above 140°F) because hot starch granules are more pliable and create fewer lumps than cooled ones.timingAbove 140°F
- ✓Use a 1:1 ratio of butter to milk by weight (250g each) and add butter off heat to prevent breaking the emulsion, which occurs above 160°F.technique1:1 ratio, below 160°F
- ✓Start potatoes in cold water to ensure even cooking - hot water cooks exteriors 30% faster than interiors, creating uneven texture.technique30% faster exterior cooking
- ✓Let drained potatoes sit 5-10 minutes to evaporate surface moisture, reducing final purée water content by 15-20% for better butter incorporation.timing5-10 minutes, 15-20% moisture reduction
- ✓Choose potatoes with 18-22% starch content (Yukon Gold ideal) because higher starch varieties become gluey when overworked, while lower starch won't achieve proper creaminess.ingredient18-22% starch content