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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.
Table of Contents
Mashed Potatoes
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 and pair it with Garlic Butter Pork Chops.
Recipe Ingredients
This recipe calls for only 5 ingredients:
- Russet potatoes
- Unsalted butter.
- Full milk.
- Sea salt.
- Ground white pepper.
See the recipe card for full information on ingredients.
How To Make French Mashed Potatoes
Grab a big saucepan and toss in your potatoes with about 8 cups of cold water and a good tablespoon of coarse salt. Bring it up to a simmer—no need for a rolling boil—and cover the pot. Let them cook until you can poke a knife through one easily, usually around 30 minutes. Once they’re tender, drain the water, let them cool just enough to handle, then peel off the skins.
Now, grab your potato ricer and pass those peeled potatoes through into a big bowl. It’ll make everything super smooth and fluffy—way better than mashing with a fork!
Just take your time and slowly pass the potatoes through the ricer. Don’t rush it! You want them nice and smooth, so go at a steady pace.
Alright, while your milk is heating up and coming to a boil, grab your riced potatoes and toss them into a Dutch oven or saucepan. Over medium-low heat, start adding the chilled butter cubes to the potatoes. Just keep stirring for about 5 minutes, and you’ll see everything come together into this smooth, creamy goodness.
Now, slowly pour in that super hot milk in a thin stream, and make sure you’re stirring the whole time—this helps everything blend together. Keep stirring until all that milk is absorbed and your potatoes look nice and creamy. Once you’ve got that perfect texture, turn off the heat and stir in your salt and a pinch of white pepper. Taste it, and adjust if you want more salt or pepper.
Once those mashed potatoes are ready, serve them right away. If you’re feeling extra fancy, throw a little cube of butter on top while they’re still hot—let it melt in for that extra richness. Enjoy!
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!
Frequently Asked Questions
This recipe is only 485 calories per serving.
What To Serve With French Mashed Potatoes
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Ultimate French Mashed Potatoes (Joël Robuchon)
Ingredients
- 2 lbs (1kg) russet potatoes, scrubbed but unpeeled
- 1 tablespoon coarse salt
- 10 oz (280g) unsalted butter , (2 1/2 sticks), cut into cubes
- 250 ml. whole milk
- 2 1/4 teaspoons salt
- 3 dashes ground white pepper
Instructions
- Place 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 easily slips into the potatoes, about 30 minutes. Drain the potatoes and peel them.
- Pass the potatoes through a potato ricer into a large bowl.
- Slowly pass the potatoes through the potato ricer.
- In a small saucepan, heat the milk until it comes to a boil. Meanwhile, transfer the riced potatoes to a Dutch oven or saucepan. Over medium-low heat, add the chilled butter cubes to the potatoes and stir continuously for about 5 minutes, until smooth and creamy.
- Pour in the very hot milk in a thin stream, stirring briskly. Continue stirring until all the milk is absorbed. Turn off the heat and add 2 1/4 teaspoons of salt and ground white pepper.
- Serve the mashed potatoes immediately. If desired, add a small cube of butter on top before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am very familiar with Joel Robuchon and numerous other French masters and many recipes from them however no matter if you are 18 or 81 using 2 1/2 sticks of butter….well that is just unhealthy and insane for the ratio of potatoes in this recipe. But hey, to each his own choice……clogged arteries and attributing to atherosclerosis later on. The KEY to any and all cooking is moderation. There are ways around using 2 1/2 sticks of butter in this and many other insane recipes that call for it. Sorry for the buzz kill, just an opinion.
You don’t have to use so much butter if you don’t believe so. It’s a recipe that you can choose to follow or modify.
This recipe looks divine for Thanksgiving dinner :)
Can this recipe be doubled? Please and thank you.
Yes can.
It´s a side dish and you don`t have to eat all of it alone…
Gary is your dumbass eating this everyday? Oh you’re not? Then I think you’ll be fine occasionally
Hi, my Mom in Argentina used to make them like that but did not heat the milk, I’ll try that. Also she used to put in one or two eggs in it and they came out delicious.
I followed the instructions exactly, but the potatoes came out like potato soup. Maybe that is the intent, but next time I’ll reduce the milk to 1/2 cup or 1/3 cup. I may reduce the butter to 1.5 sticks.
potatoes ive learned not to whip hard comes like a paste ,cant eat ,follow your way XXXX ,,lily
Awesome!
Hi Bee,
Yesterday I made this for my son’s family and they thoroughly enjoyed it. Normally they have sauce with mashed potatoes but this time they ate it without any especially my 3 grandchildren. It is easy to make with the riser.
Well done, Bee for the excellent recipe.
Thank you! :)
It might be a dumb question but hard boiled or raw eggs
Raw eggs.
They are delicious, but chef used a golden potato called a La Ratte, a small firm potato with a smooth, buttery texture and a particular chestnut-like flavor. The best substitute is a Yukon gold, because La Ratte’s are difficult to come by. And, he only used FOUR ingredients…No pepper, although I prefer them with pepper, too. Excellent potatoes.
Thanks for letting me know!
Hi Bee , no wonder the receipe is tasty , all that butter , my late Mother made one similar with far less butter and a dash of milk , I will try this as a one off , I have to watch the weight . The hot milk is interesting . Keep doing the receipes , I have started a collection and put them into an index
Yes, all the butter makes it really good!!
Butter adds flavor, so I agree with that, although it might not be that healthy. You eat to enjoy at times, and you can balance it by eating a salad the next day. I also like to add some nutmeg and a little bit of Parmesan, substituting the salt.
Hi, is there n alternative for the ricer? ( food proccesor, manual masher or regular drainer )?
Manual masher is fine.
A food mill is the best thing.
https://www.youtube.com/watch?v=YQTS_olVgu8&ab_channel=Granite%E2%80%A2WareGranite%E2%80%A2Ware
See link to you tube.