Mashed Potatoes (2 Ways: Creamy vs Rustic)
Mashed potatoes are the ultimate comfort food—but not all mashed potatoes are created equal. Here are two of my favorite versions: buttery, silky French mashed potato purée inspired by Chef Joël Robuchon, and hearty, creamy rustic mashed potatoes made with cream cheese.
French Potato Purée vs Rustic Mashed Potatoes
French-style mashed potatoes are famously rich and smooth, often described as more butter than potato (and that’s almost true!). It’s a creamy potato purée that is refined, silky, and luxurious—perfect for elegant dinners or holidays. Rustic mashed potatoes, on the other hand, are homey and satisfying with just the right amount of texture. Made with cream cheese and a lighter hand with butter, they bring a hearty, tangy flavor and a wholesome, chunky texture.
Let’s break down both styles of homemade mashed potatoes so you can choose your favorite—or make both and see which disappears first!
Ingredient Notes
French Mashed Potatoes Recipe
- Potatoes: Use Yukon Golds for their balance of starch and moisture. Avoid overly waxy or mealy varieties.
- Butter: Yes, it’s a lot of butter. Use high-quality, unsalted butter for best flavor.
- Milk: Just enough to lighten the texture without diluting the richness.
- Salt: Essential for seasoning. Add to the cooking water and adjust again at the end.
- Water: For boiling the potatoes with their skins on.
Rustic Mashed Potatoes Recipe
- Potatoes: Russet potatoes or Yukon Golds work well here.
- Butter: Adds richness without overpowering
- Milk: Helps loosen the mash.
- Cream Cheese: Adds tangy depth and creaminess. You can also use mascarpone instead of cream cheese.
- Salt: For added flavor.
- Water: Potatoes are peeled and chopped before boiling.
How to Make Each Style
French Mashed Potato Purée (Creamy & Elegant)
- Wash potatoes thoroughly but do not peel. Boil in salted water for 30–40 minutes until fork tender.
- Drain and peel while still warm. Chop into chunks.
- Mash using a ricer or food mill for the smoothest texture.
- Melt the butter and warm the milk separately.
- Slowly incorporate the butter into the potatoes, stirring gently, then add milk.
- Season with salt to taste.
Rustic Mashed Potatoes (Hearty & Tangy)
- Peel and chop potatoes into similar-sized pieces.
- Boil in a large pot of salted water for 20–25 minutes until tender.
- Drain and place in a bowl. Add butter, milk, cream cheese, and salt.
- Mash with a potato masher to desired consistency. Leave some lumps for that classic rustic feel, or mash smooth if preferred.
Tips for Success
- Use warm butter and milk. Cold dairy can make your potatoes gummy and the goal here is perfectly fluffy mashed potatoes!
- Don’t over-mix! Especially with a food processor—overworking can lead to gluey potatoes, so be careful.
- Season as you go. Add salt to the boiling water and again after mashing for the perfect mashed potatoes.
- Drain well before mashing. Excess water can dilute flavor and mess with texture.
- Serve immediately! Mashed potatoes taste best fresh and warm.
How to Serve Mashed Potatoes
French mashed potato purée is perfect for a fancy dinner. Serve alongside:
- Roasted Pork Tenderloin
- Duck with Raspberry Sauce
- Pork Tenderloin with Prunes and White Wine
- Pan Seared Lamb Chops
Rustic mashed potatoes are ideal for more casual meals. Pair with:
Frequently Asked Questions
What is the origin of mashed potatoes?
Potatoes are native to Latin America and have been cultivated for nearly 8,000 years. Europeans only discovered them after the 1500s, thanks to Spanish explorers. The first known mashed potato recipe was created in the 18th century by French nutritionist Antoine-Augustin Parmentier, who made a creamy, buttery version that influenced many modern recipes.
Is nutmeg essential in mashed potatoes?
No. Nutmeg can add a warm, aromatic note, but it’s entirely optional. Unlike butter—which is considered essential for flavor and texture—nutmeg is a personal choice. We did not any in this recipe, but if you want to try, just use a small amount of freshly grated nutmeg for best results.
What’s the ideal mashed potato consistency?
That depends on personal preference. Some like it firm and chunky, others prefer it smooth and creamy. The texture is influenced by how well the potatoes are cooked and which additional ingredients you use (milk, cream, cheese, even broth or wine).
What makes Chef Robuchon’s mashed potatoes special?
Chef Joël Robuchon’s famous mashed potato purée is ultra-smooth and indulgent, using nearly equal parts potato and butter. He also introduced a key technique: cooking unpeeled potatoes whole in lightly salted water at a gentle simmer. This method preserves the starch and enhances creaminess. The result is luxurious and silky—perfect for special occasions!
Mashed Potatoes (2 ways)
Ingredients
Chef Joël Robuchon’s French Potato Purée:
- 800 g of potatoes about 6 potatoes (1.75 lbs)
- 2 1/2 cups of butter 650g (1.4 lbs)
- 1/2 cup of milk 120 ml
- 2 liters of water for boiling the potatoes 8 cups
- Salt to taste
Homemade Rustic Mashed Potatoes:
- 800 g of potatoes about 6 potatoes
- 2 tablespoons of butter
- 1/4 cup of milk add more to taste (60 ml)
- 1/4 cup of cream cheese add more to taste (60 grams)
- 3 liters of water for boiling the potatoes 12 cups
- Salt to taste
Instructions
For the creamy French Mashed Potato Purée:
- Fill a pot halfway with water and place it on the stove over medium heat. While the water is heating, wash the potatoes and scrub them with a brush under running water. When they are very clean, carefully place them in the pot, along with a teaspoon of salt. Cook uncovered for approximately 30 to 40 minutes. It is very important that the potatoes soften without breaking their skin.
- When you pierce the potatoes with a toothpick and they feel soft, turn off the heat and drain the excess water. Place the potatoes on a clean, dry work surface and remove the skin. Then cut them into three or four pieces to make them easier to mash. Place the potato pieces in a bowl.
- Melt the butter in the microwave for 15 to 20 seconds. You can also melt it in a small saucepan. Pour the melted butter over the potato chunks and add the milk.
- Begin mashing the potatoes with a potato masher. Mash gently until you get a completely smooth consistency, you can also use an electric hand mixer. Taste and adjust the salt to taste.
- Alternatively, you can also use a food processor, a food mill or potato ricer; this will result in a lump-free mixture. If you use one, do this before adding the milk and butter.
- Serve the creamy potato purée with your favorite main dish.
For the Homemade Rustic Mashed Potatoes:
- Put three liters (12 cups) of water to boil in a large pot, add a teaspoon of salt. While the water is boiling, wash and peel the potatoes.
- Cut the potatoes into six similar-sized pieces.
- Place the potatoes in boiling water and cook them uncovered over high heat until tender. At this point, drain the excess water and let them drain for a few minutes, then place them in a bowl.
- Add the milk, cream cheese, butter, and a pinch of salt.
- Mash the potatoes until you have a smooth mix, it's okay if there are a few small lumps. If you prefer a very delicate and completely smooth mashed potato mix, you can mash the potatoes in a food mill or using a potato ricer.
- Otherwise, if you prefer a more rustic mash, just mash them slightly with a fork or masher and you’re done.
- Serve the rustic mashed potatoes with your choice of main dish.
Step by step preparation photos for rustic style homemade mashed potatoes with cream cheese:
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