Joël Robuchon was a famed French “Chef of the Century” and restaurateur.
Unfortunately, he passed away in August 2018 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 Joël Robuchon restaurants and had tried a few of them; his mashed potatoes is really the BEST in the world.
The technique used produces the creamiest, silkiest and most delicious mashed potatoes you’ll ever make.
You can also make this recipe into Instant Pot Mashed Potatoes.
This recipe calls for only 5 ingredients:
- Russet potatoes
- Unsalted butter.
- Full milk.
- Sea salt.
- Ground white pepper.
How to Make Best Homemade Mashed Potatoes?
Having made Joël Robuchon’s recipe, I can now share the following secrets with you:
- Use a potato ricer. The ricer produces the softest, silkiest and smooth texture.
- A good brand of butter. I used Challenge brand butter.
- Use full milk or full cream milk.
- DO NOT use ground black pepper as they become speckled dark spots in the potatoes.
Why Joël Robuchon’s Recipe is the Best?
It’s all in the techniques, potato to butter ratio, plus the texture and flavors.
No recipes produce the texture of silken, creamy mash except this recipe.
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!
What to Serve with this Recipe?
Serve this dish with a main dish. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
How Many Calories Per Serving?
This recipe is only 485 calories per serving.
Pairs well with:
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.