Butter-rich mashed potato in the style of Joël Robuchon.
Chef's Notes
Use a ricer, not a masher — overworking the potato releases starch and makes it gluey. The butter ratio is 1:2 potato to butter by weight.
Floury variety — Maris Piper or Ratte
Warmed
Cold, cubed
Season generously
Cook potatoes in well-salted boiling water from cold until a knife meets no resistance. Drain and steam dry for 5 minutes.
Pass through a fine drum sieve or ricer while still hot. Return to a low heat on the stove.
Never use a food processor — it will make wallpaper paste.
Beat in cold butter piece by piece, then gradually incorporate warmed cream until silky and glossy. Season well.
The ratio feels extreme but this is the correct technique — trust the process.
2026-08-10 · 20 portions