Name: Classic French Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs Yukon Gold potatoes; 1 cup Unsalted butter, cold and cubed; 0.5 cup Whole milk; 1 tsp Fine sea salt

Side Dishes

Classic French Mashed Potatoes

Experience the gold standard of side dishes with these incredibly velvety, butter-rich French mashed potatoes. This technique involves drying the potatoes and emulsifying cold butter for a texture that is pure silk on the palate.

Prep

15m

Cook

30m

Serves

Calories

485kcal

Qty	Ingredient
2 lbs 900 g	Yukon Gold potatoes
1 cup 225 g	Unsalted butter, cold and cubed
0.5 cup 120 ml	Whole milk
1 tsp 6 g	Fine sea salt

2 Method

Step 1. Scrub the potatoes and place them whole and unpeeled into a large pot. Cover with cold water and add a generous pinch of salt.

Step 2. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until a knife slides easily through the center.

Step 3. Drain the potatoes and peel them while they are still hot by holding them with a clean kitchen towel.

Step 4. Immediately pass the potatoes through a food mill or ricer into a clean saucepan.

Step 5. For the smoothest texture, press the potato mash through a fine-mesh sieve (tamis) using a plastic spatula.

Step 6. Place the saucepan over low heat and stir the potatoes for 2-3 minutes to cook off any remaining moisture.

Step 7. Begin adding the cold, cubed butter a few pieces at a time, whisking vigorously after each addition until the butter is completely emulsified.

Step 8. In a separate small pan, warm the milk until steaming. Slowly pour the warm milk into the potatoes while whisking until the mixture is light and airy. Season with salt to taste and serve immediately.

·
Always start with cold water to ensure the potatoes cook evenly from the outside in.
·
Use cold butter and warm milk to create a stable emulsion that won't separate.
·
Yukon Golds are essential for this recipe because of their high starch and buttery natural flavor.
·
Never use a food processor or blender, as the high-speed blades will turn the potato starch into a gummy, glue-like paste.

? FAQ

Why leave the skins on while boiling?

Boiling potatoes in their skins prevents them from absorbing too much water, which would dilute the flavor and ruin the texture.

Can I make these in advance?

They are best served fresh, but you can keep them warm in a heatproof bowl over a pot of simmering water (bain-marie) for up to an hour.

Do I really need a fine-mesh sieve?

For a true restaurant-quality French purée, yes. It removes every single tiny lump and creates that signature silky mouthfeel.

Is that much butter really necessary?

The high butter content is what defines French Pommes Purée, creating an emulsion rather than just a mash. You can reduce it, but the texture will be less luxurious.