Inspired by Joël Robuchon’s legendary mashed potatoes — extra silky, buttery, and pure indulgence.
Ingredients
- 500g Yukon Gold potatoes
- 225g butter
- 30g milk
Instructions
- Place unpeeled potatoes in a pot and cover with cold water.
- Bring to a boil, then reduce heat to a rapid simmer and cook for 35–40 minutes until fully tender.
- Peel the cooked potatoes while still warm.
- Mash the potatoes through a food mill on the finest setting, back into the cooking pot.
- Heat the pot over medium heat, stirring the mash until steam begins to rise.
- Gradually add the butter in multiple additions, letting each portion melt almost completely before adding the next.
- Stir in the warm milk until fully combined.
- Vigorously whisk the puree until light, fluffy, and ultra-smooth.