Creamy and undeniably indulgent – what would French cuisine be without butter? Inspired by legendary chef Joël Robuchon’s French Mashed Potatoes, this version pays homage to his philosophy while offering a lighter take. With just three simple ingredients, it’s easy to make and perfect as a versatile side dish, whether for a celebratory feast or a cozy Sunday lunch.
Why you should try this recipe
- A taste of France at home – Inspired by French Chef Joël Robuchon’s legendary “purée de pommes de terre” (also sometimes called “pommes purée” in English), this dish delivers a rich, buttery flavor and luxuriously smooth texture. It’s like bringing the charm of a French restaurant right into your kitchen—perfectly paired with Mushroom Bourguignon, or Crispy Gnocchi in Morel Sauce.
- Easy to make – Robuchon’s technique calls for boiling potatoes with the skin on to prevent waterlogging, but peeling hot potatoes can be tricky and painful! This recipe simplifies the process with tips for boiling peeled potatoes to perfection, without sacrificing that signature texture and taste. For more easy French-inspired recipes, check out Vegetarian Spaghetti Squash with Spinach and Comté Cheese or French Baked Eggs “Oeufs en Cocotte”.
- Light, fluffy perfection – The secret to this recipe is the whisking technique that incorporates air into the mashed potatoes, creating an irresistibly light and fluffy texture. This simple step transforms your mashed potatoes into a dish that’s light, fluffy, and heavenly smooth.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Potatoes – I chose Monalisa potatoes for their rich flavor, yellow flesh, and creamy texture. Yukon Gold is another excellent alternative that provides a similarly smooth and buttery finish.
- Unsalted butter – For the best results, opt for cultured butter whenever possible. This type of butter undergoes a fermentation process that enhances its flavor and complexity. French butter is particularly recommended for its deep, nutty, and rich taste. If French butter isn’t available, European-style butter is a perfect substitute. Leftovers can (and should!) be used to create more French-inspired dishes like Gougères (French Cheese Puffs), French Apple Cake, or a decadent Chocolate Pound Cake with Chocolate Almond Glaze!
- Milk – Whole milk is essential for achieving the creamy texture and full-bodied flavor that define authentic French recipes. Its higher fat content ensures superior consistency and richness, while semi-skimmed or skimmed milk simply cannot deliver the same results.
Love French potato recipes? 🥔 Check out my Crispy Pommes Anna!
How to make French Mashed Potatoes?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Peel and rinse the potatoes – Peel the potatoes and rinse them thoroughly to remove any remaining dirt.
Step 2. Prepare the potatoes for cooking – Place the potatoes in a large pot, cover them with cold water, and add the coarse sea salt.
Step 3. Cook the potatoes – Set the heat to medium-high and bring the water to a gentle simmer (which should take about 15 minutes). Once simmering, reduce the heat to maintain a gentle simmer, uncovered, for about 25 minutes, or until the potatoes are fully cooked and easily pierced with a knife.
Step 4. Drain and pass the potatoes – Drain the potatoes and allow them to sit until all excess water has drained away. Pass the hot potatoes through a ricer or food mill into a large saucepan.
Step 5. Warm the milk and emulsify the potatoes – In a small saucepan, warm the milk over low heat (do not bring it to a boil). Meanwhile, return the riced potatoes to medium-low heat. Add kosher salt and gradually incorporate the cold butter cubes, a few at a time, stirring constantly until the butter is fully melted and the mixture has a texture resembling wet sand.
Step 6. Add warm milk and season – Slowly pour in the warm milk, add pepper, and switch to a whisk.
Step 7. Whisk for a light, airy texture – Whisk vigorously to fluff the potatoes to a light, airy texture (about 1 minute). Taste and adjust the seasoning with more salt and pepper as desired.
Step 8. Serve and garnish – Serve the mashed potatoes, optionally garnished with chopped parsley. Enjoy!
Nim Keys – Useful French Mashed Potatoes Tips
- Choose the right potatoes – Since potatoes are the star of the dish, select high-quality varieties like Monalisa or Yukon Gold for their rich flavor and creamy texture. Avoid potatoes with thin skin, a sign of rapid growth and underdeveloped aromas. Instead, choose potatoes with well-developed, smooth skin. They should feel firm and show no signs of shriveling.
- Pick similar-sized potatoes for even cooking – Selecting potatoes of a similar size ensures they cook uniformly, preventing larger potatoes from staying undercooked while smaller ones overcook.
- Start in cold, salted water for best results – Beginning in cold, well-seasoned water helps potatoes cook evenly, enhances flavor, and prevents waterlogging for a consistent texture.
- Simmer gently instead of boiling – Maintaining a gentle simmer keeps potatoes intact, preserves their structure and flavor, and prevents them from absorbing excess water.
- Use a potato ricer or vegetable mill for a smooth texture – Avoid mashers which can create lumps. A ricer or mill produces a smooth, creamy purée by evenly pressing the potatoes without overworking the starch.
- Emulsify with cold butter and bind with warm milk – Cold butter emulsifies the purée for a velvety texture, while warm (not boiling) milk binds the mixture smoothly and allows easy adjustment for your desired consistency.
Wine Pairing🍷
This side dish is very versatile, pairing beautifully with both red and white wines, depending on the food they accompany.
WHITE WINE
White Crozes-Hermitage (Northern Rhône, France)
A white Crozes-Hermitage will enhance the dish’s creamy, buttery richness with its bolder style, light citrus aromas, and delicate notes of white flowers.
RED WINE
Bourgogne Pinot Noir (Burgundy, France)
Bourgogne Pinot Noir’s red fruit and earthy notes complement the creamy richness of this creamy “purée de pommes de terre”. Its light body and soft tannins provide a smooth, balanced pairing.
Recipe FAQs
French mashed potatoes, or Pommes Purée, are the traditional mashed potatoes served in France. They are creamy, buttery mashed potatoes made with riced or food-milled potatoes, butter, and milk, creating a rich, extra-smooth texture.
Pommes Purée is the epitome of classic French mashed potatoes: creamy, smooth, and made with just potatoes, butter, and milk. Aligot, on the other hand, takes mashed potatoes and includes melted cheese (usually Tomme Fraîche or Cantal) and garlic, giving it a deliciously stretchy, cheesy texture.
Yes, Pommes Purée can be made ahead and stored in the fridge for up to 3 days. When ready to serve, reheat gently with a splash of warm milk to restore its light and fluffy texture.
Yes, mashed potatoes can be frozen. Allow them to cool completely, then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to a month. When ready to use, reheat gently, adding a little milk to restore the creamy texture.
More French-inspired Recipes
If you tried these French Mashed Potatoes or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Classic French Mashed Potatoes “Pommes Purée”
PRINT SAVEINGREDIENTS
- 2.2 pounds (1 kg) potatoes (see note 1)
- ⅔ cup (150 g) unsalted cultured butter (cold, cut into 1-inch (2.5 cm) cubes)
- ¾ cup (180 ml) whole milk
- 1 tablespoon (15 g) coarse sea salt (to season the cooking water)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper (optional)
INSTRUCTIONS
- Peel and rinse the potatoes – Peel the potatoes and rinse them thoroughly to remove any remaining dirt.
- Prepare the potatoes for cooking – Place the potatoes in a large pot, cover them with cold water, and add the coarse sea salt.
- Cook the potatoes – Set the heat to medium-high and bring the water to a gentle simmer (which should take about 15 minutes). Once simmering, reduce the heat to maintain a gentle simmer, uncovered, for about 25 minutes, or until the potatoes are fully cooked and easily pierced with a knife.
- Drain and pass the potatoes – Drain the potatoes and allow them to sit until all excess water has drained away. Pass the hot potatoes through a ricer or food mill into a large saucepan.
- Warm the milk and emulsify the potatoes – In a small saucepan, warm the milk over low heat (do not bring it to a boil). Meanwhile, return the riced potatoes to medium-low heat. Add kosher salt and gradually incorporate the cold butter cubes, a few at a time, stirring constantly until the butter is fully melted and the mixture has a texture resembling wet sand.
- Add warm milk and season – Slowly pour in the warm milk, add optional pepper, and switch to a whisk.
- Whisk for a light, airy texture – Whisk vigorously to fluff the potatoes to a light, airy texture (about 1 minute). Taste and adjust the seasoning with more salt and pepper if needed.
- Serve and garnish – Serve the mashed potatoes, optionally garnished with chopped parsley. Enjoy!
NOTES
- Choose the right potatoes – Since potatoes are the star of the dish, select high-quality varieties like Monalisa or Yukon Gold for their rich flavor and creamy texture. Avoid potatoes with thin skin, a sign of rapid growth and underdeveloped aromas. Instead, choose potatoes with well-developed, smooth skin. They should feel firm and show no signs of shriveling.
- Pick similar-sized potatoes for even cooking – Selecting potatoes of a similar size ensures they cook uniformly, preventing larger potatoes from staying undercooked while smaller ones overcook.
- Start in cold, salted water for best results – Beginning in cold, well-seasoned water helps potatoes cook evenly, enhances flavor, and prevents waterlogging for a consistent texture.
- Simmer gently instead of boiling – Maintaining a gentle simmer keeps potatoes intact, preserves their structure and flavor, and prevents them from absorbing excess water.
- Use a potato ricer or vegetable mill for a smooth texture – Avoid mashers which can create lumps. A ricer or mill produces a smooth, creamy purée by evenly pressing the potatoes without overworking the starch.
- Emulsify with cold butter and bind with warm milk – Cold butter emulsifies the purée for a velvety texture, while warm (not boiling) milk binds the mixture smoothly and allows easy adjustment for your desired consistency.
Tried this recipe and loved it! The texture was so smooth and the flavor was rich without being too heavy. Definitely keeping this in my rotation.
Thank you for trying it! I’m thrilled to hear it’ll be a regular in your rotation, Lydia!