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SeasonalHolidaysThanksgivingNew YearsMealUnder 1 HourSpecial OccasionStove TopSidesDinnerValentine's DayChristmasVegetarianGluten-FreeFrench

Buttery Mashed Potatoes

1 part butter and 2 parts potato. Inspired by Joel Robuchon’s famous Michelin mashed potatoes, this is a decadent side dish you won't want to miss on your holiday table.

Brent Bennett, Ivanna Lopez Guajardo & Mimo Ahmed
Tasty Team
63% would make again
Total Time

1 hr

1 hr

Prep Time

20 minutes

20 min

Cook Time

40 minutes

40 min

Buttery Mashed Potatoes
Total Time

1 hr

1 hr

Prep Time

20 minutes

20 min

Cook Time

40 minutes

40 min

Ingredients

for 4 servings

  • 2 lb medium Yukon gold potatoes
  • 2 tablespoons kosher salt, plus more to taste
  • ½ cup heavy cream
  • 2 sprigs fresh thyme
  • 4 garlic cloves, smashed
  • 1 lb unsalted butter, cold, cut into cubes
  • thinly sliced fresh chive, for garnish

Preparation

  1. In a large saucepan, cover the potatoes with cold water and bring to a boil. Add 2 tablespoons of salt and simmer for 20-25 minutes, or until tender.
  2. In a small saucepan over medium-low heat, combine the cream, garlic, and thyme and let steep for 10-15 minutes. Turn off the heat and remove the solids.
  3. Drain the potatoes well and let stand in a colander for 3 minutes for the steam to evaporate. Peel the potatoes.
  4. Pass the peeled potatoes through a ricer into the same large saucepan used to cook them. Warm over medium 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.
  5. Add a quarter of the butter at a time to the potatoes, stirring constantly until melted and incorporated before adding more. Whisk in the cream mixture and season generously with salt.
  6. Pass the potatoes through a mesh sieve into a serving dish to remove any lumps. Smooth the top and garnish with chives.
  7. Serve immediately.
  8. Enjoy!
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Buttery Mashed Potatoes