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Two serving bowls of different styles of mashed potatoes garnished with parsley.
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Mashed Potatoes (2 ways)

Creamy mashed potato recipe, prepared two different ways: traditional homemade rustic mashed potatoes with cream cheese or a silky mashed potato purée with plenty of butter in the French style of Chef Robuchon.
Course Side Dish
Cuisine European, French, International
Keyword Buttery, Comfort food, Cream cheese, Creamy, Homemade, Mashed potatoes, Purée, Rustic
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8

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.
    Four whole potatoes cooking in a pot of water
  • 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.
    Four peeled cooked potatoes on a board
  • 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.
    Cooked potato pieces with melted butter in a bowl
  • 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.
    Potatoes being mashed with a masher in a glass bowl
  • 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.
    Potatoes through a ricer
  • Serve the creamy potato purée with your favorite main dish.
    Close-up of a bowl of creamy poato purée with potaoes and another bowl in the background

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.
    Two peeled potatoes next to a peeler and potato skins
  • Cut the potatoes into six similar-sized pieces.
    Potato chunks on a cutting board
  • 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.
    Potato chunks cooking in water on the stove
  • Add the milk, cream cheese, butter, and a pinch of salt.
    Cooked potatoes, cream cheese and butter in a glass bowl
  • 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.
    Potatoes being mashed in a glass bowl with a masher
  • Otherwise, if you prefer a more rustic mash, just mash them slightly with a fork or masher and you're done.
    Preparation process for rustic homemade mashed potatoes
  • Serve the rustic mashed potatoes with your choice of main dish.
    Overhead shot of crispy breaded steaks or milanesas de carne with mashed potatoes next to a bowl of mashed potatoes.