This creamy mashed potatoes recipe makes the creamiest, silkiest, buttery mashed potatoes. Made with heavy cream and almost 50% butter, this recipe combines simple ingredients with classic French techniques for the best mashed potatoes you'll ever have.
These pommes purée are pure luxury. Creamy, buttery, deeply flavorful, and smooth enough to spread with a spoon. They’re the perfect side for holiday dinners, and pair well with a roast turkey and turkey gravy. We're big fans of gravy over here, but these creamy mashed potatoes really are rich and flavorful enough to eat on their own. Yes, it’s a lot of butter. No, you shouldn’t cut it back. Trust the process. Your taste buds will thank you.
What's In This Blog Post?
Ingredients Needed
- Potatoes - We use Yukon Gold potatoes because they’re naturally creamy and have a buttery flavor on their own. Avoid using red or Russet potatoes.
- Butter - Lots of butter is key here—three sticks (1 ½ cups) of unsalted butter, added cold. Cold butter keeps the mixture silky instead of greasy. For extra butter lovers, you can always stir in more right before serving.
- Cream - Heavy cream creates the creamiest mashed potatoes, though warm milk or whole milk can work in a pinch. Cream cheese or sour cream are optional swaps if you want more tang.
- Seasoning - We recommend a simple blend of kosher salt, black pepper, garlic powder, and onion powder. This blend gives a subtle savory flavor to the mashed potatoes without overpowering the richness of the butter. Fresh herbs like parsley, chives, or thyme make a beautiful garnish and add freshness.
Equipment Needed
Potato Ricer - This is the special equipment that makes the fluffiest mashed potatoes. Using a potato ricer or food mill is the best way to avoid lumps. If you don’t have one, a potato masher works, but won’t give the same creamy texture. Avoid using a food processor, stand mixer, electric mixer, or hand mixer—those will make gluey mash potatoes.
Why These Pommes Purée Are So Good
Pommes purée is not just mashed potatoes. This is next-level creamy, buttery, silky potato heaven. Inspired by Joël Robuchon's iconic recipe, we use hot potatoes, cold butter, and careful technique. You’ll see why these are considered the ultimate comfort food. They’re rich, deeply flavored, and the perfect addition to your holiday meal.
Who Was Robuchon and Why Are These Potatoes So Famous?
Joël Robuchon was a legendary French chef known for his incredibly precise and elevated approach to even the most basic recipes. His pommes purée became one of his signature dishes and set the gold standard for what mashed potatoes could be. The key? A shocking amount of butter, careful technique, and no shortcuts. But don’t worry. I’ve adapted this version to be a little more accessible while keeping all the magic.
Tips and Tricks for Success
- Use a potato ricer or food mill: This is the secret to that ultra-smooth texture, and the best way to avoid large chunks and get that smooth finish.
- Cold water start: Place potatoes in cold water, then bring to a boil. This ensures even cooking.
- Dry out excess moisture: After draining, return cooked potatoes to the pot over medium-low heat to steam off water.
- Cold butter, always: Add in chunks while the potatoes are warm, but the butter should be cold. This creates the signature velvety texture.
- Warm your cream: Heat cream over medium heat so it blends seamlessly into the cooked potatoes.
- Season last: Taste and adjust with extra salt, garlic flavor, or fresh chives once everything is blended.
How to Make Creamy Mashed Potatoes
- Boil the potatoes: Place halved potatoes into a large pot, cover with cold water, and add 1 tablespoon kosher salt. Bring to a boil and simmer until the potatoes are completely tender, about 20 to 25 minutes.
- Drain and dry: Drain the potatoes and return them to the pot. Set over low heat and stir for a minute to evaporate excess moisture.
- Rice the potatoes: Using a potato ricer, press the potatoes into a clean bowl or back into the warm pot.
- Add butter: Stir in the cold butter a few cubes at a time, mixing gently with a spatula or wooden spoon until fully absorbed.
- Stir in seasonings: Add garlic powder, onion powder, and black pepper. Mix gently.
- Add cream: Slowly pour in the warm cream, stirring until the mixture is silky and smooth.
- Taste and Serve: Adjust the seasoning with additional salt and pepper if needed. Serve immediately or keep warm over a double boiler until ready to serve. These creamy mashed potatoes pair perfectly with our delicious Tomahawk Steak recipe or our Smoked Beef Tenderloin.
Frequently Asked Questions
Yes, but they’re best when freshly made. If needed, keep them warm in a double boiler or reheat gently with a splash of milk or even chicken broth can loosen the potatoes if they tighten up later.
No. Using a mixer will break down the starch too much and create a gummy texture. A ricer or food mill is essential here.
Technically, yes, but they won’t be true Robuchon-style. The butter is what makes them special. Try the full version at least once.
You can, but that turns it into more of an aligot. This recipe is all about purity and texture. Keep the cheese for another dish.
Not recommended. This recipe is best fresh. Leftovers can be refrigerated in an airtight container and reheated gently.
Recipe
Equipment
- 1 Potato Ricer
Ingredients
- 2 pounds potatoes Yukon Gold
- 1 ½ cups unsalted butter cold and cut into cubes
- ¼ cup heavy cream
- 1 tablespoons kosher salt plus more to taste
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Place 2 pounds potatoes, halved, into a large pot. Cover with cold water and add 1 tablespoons kosher salt. Bring to a boil and simmer until the potatoes are completely tender, about 20 to 25 minutes.
- Drain the potatoes and return them to the pot. Set over low heat and stir for a minute to evaporate excess moisture.
- Using a potato ricer, press the potatoes into a clean bowl or back into the warm pot.
- Stir in 1 ½ cups unsalted butter (cold) a few cubes at a time, mixing gently with a spatula or wooden spoon until fully absorbed.
- Add ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper. Mix gently.
- Slowly pour in ¼ cup heavy cream (warm), stirring until the mixture is silky and smooth.
- Adjust the seasoning with additional salt and pepper if needed. Serve immediately or keep warm over a double boiler until ready to serve.
Video
Notes
- Using a mixer will break down the starch too much and create a gummy texture. A ricer or food mill is essential.
- If needed, you can substitute heavy cream with half and half, and reduce the amount of butter. However, they won’t be true Robuchon-style. The butter is what makes them special and ultra creamy. Try the full version at least once!
- These mashed potatoes are best when freshly made. If needed, keep them warm in a double boiler or reheat gently with a splash of cream to loosen them.
