Robuchon-Style Mashed Potatoes: The Ultimate Creamy Recipe

This mashed potato recipe, which was inspired by the renowned French chef Joël Robuchon, is the height of luxury—it's creamy, silky, and incredibly buttery.  You can make this Michelin-starred side dish at home with just a few premium ingredients and the appropriate equipment (such as a ricer or Sharp Blades potato masher).

Ingredients (Serves 4):
1 kg (2.2 lbs) Yukon Gold or Russet potatoes (peeled)
250g (1 cup + 2 tbsp) unsalted butter, cold & cubed
100ml (½ cup) whole milk (or heavy cream for extra richness)
1 tsp sea salt (adjust to taste)
White pepper (to taste)

The following equipment is required: 
A sharp vegetable peeler (for smooth peeling)
A big pot (used to boil potatoes)
For a texture free of lumps, use a potato ricer or masher.
Optional fine-mesh sieve for added smoothness
Silicone spatula or wooden spoon

Preparation and Cooking Time:
Ten minutes for preparation
25 minutes to cook
35 minutes in total.

Directions
Prepare the potatoes:
Cut potatoes into uniform pieces after peeling.  Boil in salted water until fork-tender, 20 to 25 minutes.  Make sure to drain thoroughly.

Mash or rice the potatoes: 
Transfer the hot potatoes to a clean pot and mash them finely or run them through a potato ricer.

Add Butter and Milk: 
Slowly add cold butter cubes over low heat, stirring continuously until melted.  Add the milk to the potatoes and stir until smooth.  Add white pepper and salt for seasoning.

Final Texture Check: 
Press through a fine-mesh sieve (optional) to get Robuchon's distinctive smoothness.

Nutritional Info (Per Serving):
Calories: 480 kcal
Carbs: 30g
Protein: 4g
Fat: 40g (Saturated: 25g)
Fiber: 3g
Sugar: 2g

Pro Tip:
Robuchon's secret to lump-free mashed potatoes is to use a Sharp Blades potato ricer for an immaculately smooth texture.  Before combining, add herbs or garlic to the milk to add more flavour.