This French Style Mashed Potato is the mashed potato you get served in posh restaurants and high-end steakhouses. It is ridiculously buttery and is so smooth, with a soft and pillowy texture. Mashed potatoes are essentially an easy dish, but we’ve found a few tips and tricks that ensure the best potatoes ever. You can even make ahead and freeze mashed potatoes. Just make sure that you don’t skimp on the butter or cream. It’s the fact that helps the potatoes reheat well.
Start cooking the potatoes in cold water to ensure that the mashed potato cooks evenly. Otherwise, if you start with hot or boiling water, the outsides of the potatoes cook and soften while the middles are still hard and crunchy. Warm the butter and cream to blend more easily into the warm potatoes, making them creamier and softer. If your potatoes are cooked properly and the butter and cream are warm, you should have no problem mashing your potatoes into a creamy consistency with just a potato masher.
Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. You can also use an electric hand mixer beaters to ensure a smoother consistency. Beat just enough for them to smooth out while being extra careful not to over beat as they may become gluggy. You can add almost anything into mashed potatoes and they will taste amazing.
- 1 1/2 lbs (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
- 1/2 teaspoon salt
- 4 Tbsp (60 ml) heavy cream
- 2 Tbsp (30 g) butter
- 1 Tbsp milk (or more)
- Salt and pepper
- Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.
- Turn the heat to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover.
- Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
- Melt butter, warm cream: While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
- Drain cooked potatoes, mash with butter, cream, milk: When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl.
- Pour the heated cream and melted butter over the potatoes.