← All recipes
flameWeekend project
Mashed Potatoes, Kind of Robuchon-Style
Prep30 mins
Cook1 hr
Serves8 servings
Ingredients
- 4 pounds medium Yukon Gold potatoes, peeled and halved
- 2 tablespoons kosher salt, plus more to season
- 6 sticks unsalted butter, cold, cut into 1/2-inch cubes (1 1/2 pounds)
- 1/2 cup heavy cream
Instructions
- Gather the ingredients.
- In a large saucepan, cover the potatoes with water and bring to a boil. Add 2 tablespoons of salt and simmer until tender, 15 to 20 minutes.
- Drain well and let stand in a colander for 3 minutes.
- Pass the potatoes through a ricer into the large saucepan.
- Cook over moderate heat, stirring with a wooden spoon, until the potatoes are hot and steam starts to rise, about 2 minutes; they’ll start to stick to the bottom of the pan.
- Add one-fourth of the butter cubes at a time, stirring constantly until incorporated. Stir in the heavy cream and season generously with salt. Serve right away.
- Originally appeared: November 2016
Originally published at foodandwine.com. Reproduced for personal collection.