The Best Mashed Potatoes Recipe in the World
Joël Robuchon was a famed French “Chef of the Century” and restaurateur.
Unfortunately, he passed away in August this year and left behind a legacy of the best and highest rated Michelin restaurants, plus a trove of recipes in his cookbooks.
I am a fan of Joel Robuchon restaurants and had tried a few of them; his mashed potatoes recipe is really the BEST in the world.
The technique used produces the creamiest, silkiest and most delicious mashed potatoes you’ll ever make!
How to Make Perfect Mashed Potatoes
Having made Joël Robuchon’s recipe, I can now share the secrets to the best and perfect mashed potatoes:
- Use a potato ricer. The ricer produces the softest, silkiest and smooth mashed potatoes.
- Butter. Butter. And more butter.
- Full milk.
- Ground white pepper. DO NOT use ground black pepper as it would cause the perfect silken and smooth mashed potatoes to have speckled dark spots.
Why Joël Robuchon’s Mashed Potatoes is the Best?
It’s all in the techniques, potato to butter ratio, plus the texture and flavors. No mashed potato recipes would produce the texture of silken, creamy mash.
Scoop up the potatoes in tiny helpings and savor slowly, it just gets better as you slowly devour the mash.
I strongly urge you to try this recipe. You will never go back to other mashed potato recipes, I can guarantee you that!
Serve Mashed Potatoes with:
Pairs well with:
Other Recipes You Might Like
- Parmesan Pumpkin Mashed Potatoes
- Crispy Leaf Potatoes
- Scalloped Potatoes
- Garlic Pesto Smashed Potatoes
Joel Robuchon's Mashed Potatoes Recipe
Joel Robuchon's Mashed Potatoes - the best mashed potatoes recipe in the whole world. Learn how to make perfect mashed potatoes, complete with step-by-step picture guide.
- 2 lbs. russet potatoes, scrubbed but unpeeled
- 1 tablespoon coarse salt
- 10 oz. unsalted butter (2 1/2 sticks), cut into cubes
- 250 ml. whole milk (1 cup)
- 2 1/4 teaspoons salt
- 3 dashes ground white pepper
Put the potatoes in a saucepan with 8 cups of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about 30 minutes. Drain the potatoes and peel them.
Put them through a potato ricer into a large bowl.
Slowly mill the potatoes through the potato ricer.
In a small sauce pan heat up the milk and bring to a boil. Meanwhile, transfer the potatoes to a Dutch oven or sauce pan. On medium-low heat, add the chilled butter cubes to the potatoes and stir continuously for a smooth and creamy texture, about 5 minutes.
Pour in the very hot milk in a thin stream, stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and add the 2 1/4 teaspoons salt and ground white pepper.
Serve the mashed potatoes immediately. If you like, add a small cube of butter on top of the mashed potatoes before serving.
Adapted from The Guardian.
Please use ground white pepper to season the mashed potatoes. Ground black pepper is frowned upon in culinary school. Ground white pepper infuses the mashed potatoes with a subtle peppery taste.