Joel Robuchon Mashed Potatoes Recipe

Mashed potatoes were never considered a luxury-until Joel Robuchon transformed them into a silky, gourmet side dish known in French cuisine as pommes purée. The late French master chef elevated humble spuds into an experience fit for fine dining. Smooth, rich, and delicate, his take on mashed potatoes became legendary across the culinary world.

Today, we’re bringing that iconic Joel Robuchon Mashed Potatoes Recipe to your kitchen-with a flavorful twist. While we honor Robuchon’s original vision, we’ll enhance the milk with garlic, thyme, rosemary, and nutmeg for an extra layer of aromatic depth. This makes the dish not only indulgent but unforgettable.

Whether you serve it with steak, roast chicken, or simply savor it on its own, this mashed potato recipe is the gold standard-elevated, comforting, and crave-worthy.

What Does Joel Robuchon Mashed Potatoes Taste Like?

Imagine the creamiest mashed potatoes you’ve ever had-now take that and smooth it out even further. Robuchon’s mashed potatoes are impossibly velvety, rich with butter, and kissed by just the right amount of salt and dairy.

Our twist adds subtle herbal notes. The garlic, rosemary, and thyme-infused milk provide a fragrant warmth that lingers in every bite. Nutmeg, used sparingly, brings in a soft, almost invisible spice that complements the dairy without overpowering it.

The result? A dish that’s both luxurious and deeply comforting. Silky on the tongue, flavorful to the finish-this is mashed potato mastery at its finest.

Ingredients Required for Joel Robuchon Mashed Potatoes Recipe

Here’s the list of Ingredients you’ll need to make this Joel Robuchon Mashed Potatoes

For the Mashed Potatoes:

• 2 lbs Yukon Gold potatoes (or similar starchy variety)
• 250g (½ lb) high-quality unsalted butter, cold and diced
• Salt (generous amounts for cooking and seasoning)

For the Infused Milk:

• 1 ½ cups whole milk
• 3 garlic cloves, smashed
• 2 sprigs fresh thyme
• 1 sprig rosemary
• A pinch of freshly grated nutmeg (optional)

Kitchen Utensil You’ll Need

1. Potato scrubber or sponge
2. Large pot
3. Fine mesh sieve or chinois
4. Potato ricer
5. Tamis (drum sieve)
6. Saucepan
7. Wooden spoon or silicone spatula
8. Gloves (for peeling hot potatoes)

Preparation Time: 20 minutes
Cooking Time: 40 minutes

How to Make Joel Robuchon Mashed Potatoes

Simply follow the steps given below to make your Joel Robuchon Mashed Potatoes at home

1. Wash and Boil Potatoes
Scrub Yukon Gold potatoes clean. Place them in a pot with cold water and generous salt. Boil until fork-tender, about 25–30 minutes.

2. Infuse the Milk
While potatoes boil, heat milk with smashed garlic, thyme, rosemary, and nutmeg. Bring to a gentle boil, remove from heat, cover, and infuse for 20 minutes. Strain and discard aromatics.

3. Peel and Rice Potatoes
Peel the hot potatoes (wear gloves to protect your hands). Pass them through a potato ricer for a smooth base.

4. Sieve for Silky Texture
Push the riced potato through a tamis or fine sieve to remove any lumps or imperfections. This is key for Robuchon-style smoothness.

5. Incorporate Dairy
Return the smooth potato pulp to a saucepan. Gently fold in the infused milk and salt. Add cold diced butter bit by bit, allowing it to melt and emulsify. Continue stirring until the texture is glossy and velvety.

6. Adjust Consistency
Add more infused milk if needed for your desired texture. The result should be spoonable, not runny, and impossibly smooth.

Some Tasty Ways To Customize and Serve This Joel Robuchon Mashed Potatoes

1. With a perfectly seared steak
This is a go-to combo in our house. The buttery richness of the mashed potatoes makes the ideal base for a juicy, medium-rare ribeye or filet mignon. Add a splash of pan jus, and you’re in steakhouse heaven.

2. Under slow-braised short ribs
We’ve ladled red wine-braised short ribs over this mash more times than we can count. The potatoes soak up all that deep, savory gravy-it’s the kind of dish that disappears fast at the dinner table.

3. With roasted garlic chicken
A classic Sunday favorite. Roasted chicken with crispy skin and garlic butter drippings paired with these silky potatoes? It’s comfort food done right. Serve with green beans or asparagus to balance it out.

4. Topped with wild mushroom ragout
For a vegetarian option, we often make a creamy wild mushroom ragout with thyme, shallots, and a splash of cream. Spoon that over the mashed potatoes and you’ll never miss the meat.

5. Alongside grilled sausages and caramelized onions
This pairing reminds us of rustic European suppers. A few links of grilled sausage, some sweet, slow-cooked onions, and a generous scoop of pommes purée-it’s hearty, simple, and delicious.

6. With pan-seared duck breast
When we want to impress guests, we pair these potatoes with duck breast cooked medium, finished with a cherry or orange glaze. The richness of the duck just melts into the mash.

7. Beneath a poached egg and truffle oil
For a brunch twist, we sometimes serve a warm scoop of mash with a soft poached egg on top, drizzled with a touch of truffle oil. The runny yolk blends into the potatoes like silk.

8. As a bed for grilled salmon with lemon butter
It may sound unconventional, but mashed potatoes and salmon are amazing together-especially when the fish is grilled and finished with a lemon butter sauce. The brightness balances the richness perfectly.

9. Swirled into shepherd’s pie
When we’ve got leftovers, we use them to top a classic shepherd’s pie. The mash bakes into a golden crust while staying creamy underneath-it’s one of our favorite weeknight hacks.

10. On its own with a pat of herb butter
Truthfully, these potatoes are so good they don’t need anything else. Sometimes, we just serve them as they are-with a little extra herb butter melting on top. No fuss. Just pure, potato joy.

Some Tips on This Joel Robuchon Mashed Potatoes Recipe

1. Pick the right potatoes
Use Yukon Gold or russet potatoes. They mash better and taste super yummy.

2. Wash them well
Scrub the potatoes before cooking. Dirt doesn’t taste good!

3. Start with cold water
Put your potatoes in cold water, then turn on the heat. This helps them cook nice and even.

4. Salt the water
Don’t forget to add salt when you boil the potatoes! It gives them flavor from the inside.

5. Peel while warm
Peel the potatoes when they’re still hot. It’s a little tricky, but it makes them smoother.

6. Use a potato ricer
This tool makes the potatoes super soft. It’s better than smashing with a fork.

7. Strain it again
Push the mashed potatoes through a fine sieve. That’s the secret to making them extra creamy!

8. Infuse your milk
Warm up the milk with garlic and herbs. It smells so good and makes the mash taste fancy!

9. Add cold butter slowly
Don’t dump it all in at once. Add butter little by little so it mixes in just right.

10. Stir gently
Be kind to your mash! Stir slowly so it stays smooth and fluffy, not sticky.

How to Store and Reheat Joel Robuchon Mashed Potatoes

To store Joel Robuchon mashed potatoes, transfer them to an airtight container and refrigerate for up to 3 days. To reheat, place the potatoes in a saucepan over low heat, adding a splash of milk or butter to restore their creamy texture. Stir constantly until warm and smooth-avoid microwaving to preserve the silky consistency.

Common Queries on This Joel Robuchon Mashed Potatoes Recipe

Here, we’ve got you covered with some common questions about the Joel Robuchon Mashed Potatoes that people often ask.

1. What is Robuchon mashed potatoes?

Robuchon mashed potatoes-also called pommes purée-are ultra-smooth, buttery mashed potatoes created by French chef Joël Robuchon. Unlike regular mashed potatoes, this version is passed through a tamis (drum sieve) for an incredibly silky texture. It’s all about technique and quality ingredients. We’ve made it several times, and it truly transforms a humble side into a showstopper.

2. What is the ratio of potatoes to butter for Robuchon?

The original ratio is 1:2-meaning for every 1 kg of potatoes, you use 500g of butter. Yes, it sounds like a lot (because it is), but that’s what gives it that rich, luxurious mouthfeel. When we followed this ratio the first time, we were shocked-but the result was pure magic.

3. What is Joël Robuchon’s most famous dish?

Without a doubt, pommes purée (his mashed potatoes) is one of his most iconic dishes. Even though he had a range of Michelin-starred creations, this simple dish became legendary for its texture and richness. We’ve tried a few of his other classics, but these potatoes are the ones everyone remembers.

4. Can I use a regular masher instead of a ricer and tamis?

You can, but it won’t give you the same silkiness. We tried once using just a masher-still tasty, but a bit rustic. For that ultra-smooth finish, a ricer followed by a sieve or tamis makes all the difference. It’s worth the extra step.

5. What type of potato is best for Robuchon-style mash?

We always reach for Yukon Gold in North America-they have the perfect balance of starch and creaminess. Russets work too, but Yukon Golds give a slightly richer flavor. In Europe, similar varieties like Charlotte or Ratte are often used.

6. Why is the milk infused with herbs and garlic?

This is our personal twist. While Robuchon used plain milk, infusing it with thyme, rosemary, and garlic adds a subtle, lingering flavor that complements the butter beautifully. It makes the dish feel even more special and aromatic.

7. Is it possible to make this recipe lighter?

You can reduce the butter or switch to lighter milk, but honestly-it won’t taste the same. We’ve tested “lighter” versions and they’re fine, but once you’ve had the original, you’ll understand why it’s worth the indulgence.

8. Can I make these mashed potatoes ahead of time?

Yes, but you’ll need to reheat them very gently. We’ve had the best results by warming them slowly on the stovetop with a splash of milk and a bit more butter to revive the texture.

9. How do I store leftover Robuchon mashed potatoes?

Store them in an airtight container in the fridge for up to 3 days. We recommend reheating on the stovetop rather than the microwave to keep that silky texture intact.

10. What can I serve with Robuchon mashed potatoes?

These mashed potatoes go with everything. Think steak, roasted chicken, duck confit-even grilled vegetables. Honestly, we’ve eaten them solo with a spoon and zero regrets. They’re that good.

You don’t have to be a Michelin-starred chef to enjoy luxurious mashed potatoes at home. With a few careful steps and a pinch of creativity, you can recreate Joel Robuchon’s famous pommes purée-with your own aromatic twist. Try it once, and it might just ruin all other mashed potatoes for you.

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.