French Mashed Potatoes
This French Mashed Potatoes recipe makes the most decadent, buttery, melt in your mouth mashed potatoes that everyone will love.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 6 large Yukon Gold Potatoes
- 1/2 cup (1 stick) of unsalted butter
- 1 cup of milk (whole milk is best but 2% also works fine)
- 1 teaspoon of salt
Instructions
- 1
Fill a large saucepan or large pot with cold, salted water.
- 2
Place Yukon golds (skin on) in the cold water and bring to a boil over medium heat. Make sure all the potatoes are fully submersed in the water.
- 3
Le Chef’s tip : trace a shallow circle around the circumference of the potato with a paring knife before cooking – the skin will peel off so easily once the potatoes are done.
- 4
Simmer for 20 minutes or until potatoes are soft.
- 5
In a small saucepan, heat butter and milk together over medium-low heat being very careful not to burn. You simply need to warm up the milk and melt the butter together.
- 6
Peel and quarter the potatoes once cooked (let cool a little to not burn your hands - use a tea towel to hold the potatoes if they are still hot)
- 7
In a large bowl, add the peeled potatoes.
- 8
Add the teaspoon of salt and mix together with the warm butter mixture using a sturdy whisk until smooth.
- 9
Transfer the potatoes to a food processor or potato ricer for extra smooth Michelin star worthy potatoes, mixing at low speed until completely smooth.
- 10
Serve immediately on their own or as an accompaniment to your favorite sauce or gravy.