Mashed Potatoes (The Best)

Name: Mashed Potatoes (The Best)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 6 cups (1 kg) Yukon Gold potatoes, peeled and cubed; 8 garlic cloves, peeled; ½ cup (115 g) butter; ½ cup (125 ml) milk; Seasoned brown butter or cubed butter (optional)

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Preparation 15 min
Cooking 40 min
Servings 4

For such a simple recipe, mashed potatoes inspire countless techniques. The secret to the ultra-creamy texture made iconic by Michelin-starred French chef Joël Robuchon lies in the smallest details. It’s what separates an everyday side from one worthy of special occasions.

Gluten-free
Egg-free

Ingredients

- 6 cups (1 kg) Yukon Gold potatoes, peeled and cubed
- 8 garlic cloves, peeled
- ½ cup (115 g) butter
- ½ cup (125 ml) milk
- Seasoned brown butter or cubed butter (optional)

Preparation

- Place the potatoes and garlic in a pot. Cover with cold water. Season with salt. Bring to a boil and simmer for 25 minutes or until the potatoes are tender and fall apart easily when pierced with a fork. Drain. Return to the pot.
- Using a potato masher, purée the potatoes and garlic with the butter. Gradually add the milk and mix until smooth (see note). Season with salt and pepper.
- Serve in individual bowls. When ready to serve, add a drizzle of browned butter or a cube of butter, if desired.

Note from Ricardo

If you choose to prepare the mashed potatoes in advance, add a little extra milk to make the mashed potatoes slightly runnier than you normally would. Mashed potatoes tend to thicken up very quickly when not used immediately.

Personal Note

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Mashed Potatoes (The Best)

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Ingredients

Preparation

Note from Ricardo

Personal Note