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This French Style Mashed Potato is the mashed potato you get served in restaurants & pubs. Inspired by famous french chef Joel Robuchon.
It is ridiculously buttery and is so smooth, with a soft and pillowy texture. I am not going to try and pretend this is a healthy side dish, but it is a soul satisfying experience, this mashed potato is loaded up with butter and is super rich and delicious. It is definitely a side dish for special occasions, or impressing on date night.
Creamiest Potato Puree
Course: SidesCuisine: Comfort foodDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
30
minutesCalories
300
kcalIngredients
1 kg potatoes – desiree
370ml milk
350g butter
1 tsp salt
1/4 tsp white pepper
Directions
- Peel the potatoes and then cut into 1 inch chunks. Wash the potatoes under cold water to remove any surface starch.
- Place the potatoes, milk, salt and white pepper into a sauce pan and place over a medium heat.
- Bring to a simmer, then put a lid on, reduce the heat and cook for 35-40 minutes until the potatoes are soft. (Check your potatoes after 20 minutes as the age of the potato can affect how quickly it cooks.)
- Whilst the potatoes are cooking, cut the butter into small chunks and place in the fridge to stay cold.
- Drain the potatoes reserving the milk.
- Use a potato ricer or a mouli to mash the potatoes. (Do not use a food processor or blender).
- Add the hot potatoes to the cold butter and stir vigorously until all the butter has melted into the potato.
- Add about a 1/4 cup of the milk mixture and stir to get a very soft almost pourable mashed potato.
- Check the seasoning then serve immediately with a little extra butter and some parsley garnish.
