Mashed Potatoes, Kind Of Robuchon-Style

Michelin-starred chef Joël Robuchon is famous worldwide for his supersilky, superrich, superlight and buttery mashed potatoes. This is Anthony Bourdain’s version of those potatoes.

  • Active:
  • Total Time:
  • Servings: 8


  • 4 pounds medium Yukon Gold potatoes, peeled and halved 
  • Kosher salt
  • 6 sticks cold unsalted butter (1 1/2 pounds), cut into 1/2-inch cubes
  • 1/2 cup heavy cream

How to make this recipe

  1. In a large saucepan, cover the potatoes with water and bring to a boil. Add 2 tablespoons of salt and simmer until tender, 15 to 20 minutes. Drain well and let stand in a colander for 3 minutes.

  2. Pass the potatoes through a ricer into the large saucepan. Cook over moderate heat, stirring with a wooden spoon, until the potatoes are hot and steam starts to rise, about 2 minutes; they’ll start to stick to the bottom of the pan. Add one-fourth of the butter cubes at a time, stirring constantly until incorporated. Stir in the heavy cream and season generously with salt. Serve right away.

Contributed By Photo © Bobby Fisher Published November 2016

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