Joel Robuchon's Mashed Potatoes

Makes 6 Servings
“The mashed potatoes, it’s true, made my reputation. I owe everything to these mashed potatoes” - Joel Robuchon This recipe is considered the world’s best mashed potatoes recipe. It comes from Joel Robuchon, named the “Chef of the Century” having been awarded the most Michelin Stars during his career.
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  • 2 pounds (1kg) potatoes, russet or Yukon Golds, scrubbed but unpeeled
  • 1 tablespoon (15ml) coarse salt
  • 2½ sticks (250g) unsalted butter, cubed and kept cold
  • 1 cup (250ml) whole milk
  • 2¼ teaspoons (12ml) kosher salt
  • 3 dashes ground white pepper


Place the potatoes in a large saucepan with 8 cups (1.9L) of cold water and 1 tablespoon (15ml) coarse salt.  Bring to a simmer, cover and cook until a knife slips easily and cleanly in the potato, approximately 30 minutes.

Drain the potatoes and peel them while still warm.

Using a potato ricer, slowly press the potatoes into a large bowl.

Heat the milk in a small saucepan and bring to a boil and set aside.  Return the potatoes to the large saucepan and turn up the heat to medium/low.  Add in the chilled butter cubes and stir constantly to create a silky smooth creamy texture.  Pour in the hot milk in a thin stream while stirring briskly.  Continue to stir until all the milk is absorbed.  Turn off the heat and add in the salt and pepper.  

Serve immediately.


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