Silky French Mashed Potatoes
These silky French mashed potatoes deliver luxurious texture by combining Yukon Gold potatoes with a potato ricer and fine-mesh sieve, creating a restaurant-quality side dish with butter and warmed cream.
These silky French mashed potatoes deliver luxurious texture by combining Yukon Gold potatoes with a potato ricer and fine-mesh sieve, creating a restaurant-quality side dish with butter and warmed cream.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Wash the Yukon Gold potatoes thoroughly.
Place the whole, unpeeled potatoes in a large pot and cover with cold water. Add a generous amount of salt to the water.
Bring the water to a boil and cook the potatoes until they are soft and tender, easily pierced with a knife.
Drain the potatoes completely.
While the potatoes are still warm, carefully peel off the skins. You can score them with a knife to make peeling easier.
Pass the warm, peeled potatoes through a potato ricer into a large bowl.
Add the room temperature cubed butter and salt to the riced potatoes. Mix gently to combine.
Gently warm the heavy cream in a small saucepan, then pour it into the potato mixture. Stir until everything is well incorporated.
For the signature silky texture, place a fine-mesh sieve over a clean bowl and press the potato mixture through it using a spatula or bowl scraper.
Transfer the smooth potato puree to a serving dish. Use a spoon or knife to create an elegant swirl pattern on top.
Garnish with a pat of butter in the center, a sprinkle of finely chopped chives, flaky sea salt, and freshly ground black pepper before serving.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of warm cream, stirring frequently.
potato ricer · fine-mesh sieve
A potato ricer breaks potatoes gently without overworking the starches, which keeps them light and fluffy. A mixer can make mashed potatoes gluey and dense.
Yes. Prepare up to 2 hours ahead, keep warm in a double boiler over low heat, stirring occasionally. Reheat gently on the stovetop with a splash of cream.
It removes any remaining lumps and creates an ultra-smooth, silky consistency that's impossible to achieve with a ricer alone.
Unsalted butter and heavy cream are essential to the dish's richness. You can reduce quantities slightly, but substitutes will alter the texture and flavor significantly.
Warm cream blends smoothly into hot potatoes without causing lumps. Cold cream can shock the mixture and create an uneven texture.
