These sublime buttery, creamy potatoes are based on the version made famous by French culinary legend Joel Robuchon.
Mashed Potatoes with Crispy Shallots
For ultrafluffy potatoes, Grace Parisi presses them through a ricer. To achieve a similar texture, pass the potatoes through a food mill or a fine-mesh sieve. If you choose to mash them by hand, be gentle; otherwise, the potatoes will turn gluey.
Mashed Potatoes, Kind Of Robuchon-Style
Michelin-starred chef Joel Robuchon is famous worldwide for his supersilky, superrich, superlight and buttery mashed potatoes. This is Anthony Bourdain's version of those potatoes.
Chantilly Potatoes with a Parmesan Crust
This dairy-rich, luxe recipe calls for heavy cream and cheese.
Red Skin Potato Mash
Chopped scallions bring freshness to this rich potato mash.
This simple purée is incredibly versatile.
Sweet Potatoes with Apple Butter
Apple butter adds even more natural sweetness to these fluffy yams.
Mashed Potatoes with Manchego and Olive Oil
Instead of using butter, José Andrés prefers to add richness with olive oil and Manchego cheese. His tip: "Add the olive oil slowly to the potatoes because if you dump it in all at once, you’ll get streaks of oil."
Whipped Yukon Gold Potatoes
These potatoes from Thomas Keller have a wonderfully fluffy texture because they’re passed through a ricer or food mill to make them especially airy. But they’re also nicely rich, thanks to generous amounts of butter and heavy cream.
Brown Butter Mashed Potatoes
Chef Michael Symon’s four-ingredient potatoes get plenty of flavor from browned butter and crème fraîche. Reserve a little browned butter to drizzle on the potatoes just before serving.
Herb-Scented Mashed Potatoes
To make these next-level potatoes, Food & Wine’s Justin Chapple first steeps fresh rosemary, sage and garlic in a combination of milk and cream, then folds that fragrant mixture into boiled and riced potatoes. To make them even more irresistble, he brushes the mashed potatoes with butter and broils them before serving, creating a deliciously light and crispy potato crust on top.