Creamy Mashed Potatoes

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The creamiest, most decadent mashed potatoes of your life! Made with with butter and heavy cream using the famous Robuchon method.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: French

Servings: servings

Calories: 559kcal

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.

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.