1 POUND of Butter Mashed Potatoes (Robuchon Potatoes)

Ingredients

• 2 pounds Potatoes (Yukon Gold or Russet, peeled and cut into 1‑2‑inch chunks)
• 1 pound Unsalted Butter (Softened, cut into cubes)
• 0.25 cup Whole Milk (Whole milk for richness; warm slightly before adding)
• 1 teaspoon Kosher Salt (Adjust to taste)
• as needed Water (For boiling potatoes)

Instructions

1. Peel and Cut Potatoes

   Peel the potatoes and cut them into uniform 1‑2‑inch chunks so they cook evenly.

   Time: PT5M

2. Boil Potatoes

   Place the potato chunks in a large pot, cover with cold water, add a pinch of salt, bring to a boil over high heat, then reduce to medium‑low and simmer until fork‑tender, about 35 minutes.

   Time: PT35M

3. Drain and Dry Potatoes

   Drain the potatoes in a colander, return them to the pot, and set the pot over low heat for 1‑2 minutes to evaporate excess moisture.

   Time: PT3M

4. Incorporate Butter

   Add 2 tablespoons of softened butter to the pot and begin mashing. Continue adding the remaining butter in small increments, stirring constantly, until the full pound of butter is fully incorporated and the mash is smooth.

   Time: PT10M

5. Finish with Milk and Salt

   Add a splash (¼ cup) of warm milk, season with salt to taste, and whisk vigorously.

   Time: PT2M

6. Sieve and Serve

   Pass the mash through a fine mesh sieve into a serving bowl, give a final whisk, adjust seasoning if needed, and serve immediately while hot.

   Time: PT3M

Nutrition Facts

Calories

667

Protein

5 g

Carbohydrates

30 g

Fat

55 g

Fiber

3 g