1 Pound of Butter Mashed Potatoes (Robuchon Potatoes)
1 POUND of Butter Mashed Potatoes (Robuchon Potatoes) is a medium American recipe that serves 6. 667 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 10 min
Cost: $5.90 total, $0.98 per serving
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
Peel and Cut Potatoes
Peel the potatoes and cut them into uniform 1‑2‑inch chunks so they cook evenly.
Time: PT5M
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
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
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
Finish with Milk and Salt
Add a splash (¼ cup) of warm milk, season with salt to taste, and whisk vigorously.
Time: PT2M
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
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy (butter, milk)
Ingredient Substitutions
- Instead of Potatoes: Sweet potatoes
- Instead of Unsalted Butter: Margarine, Olive oil (use less)
- Instead of Whole Milk: Half‑and‑half, Heavy cream (use less)
- Instead of Kosher Salt: Sea salt
Equipment Needed
- Large Pot
- Colander
- Potato Peeler
- Masher or Potato Ricer
- Fine Mesh Sieve
- Mixing Bowl
- Whisk
- Kitchen Scale (optional)
- Measuring Cups
Critical Steps — Do Not Skip
- Peeling and cutting potatoes uniformly
- Boiling potatoes until fork‑tender
- Gradually incorporating the full pound of butter
- Sifting the mash for a silky texture
Chef Tips from the Video
- Use room‑temperature butter for easier emulsification.
- Warm the milk slightly before adding to keep the mash hot.
- Season in layers—add a pinch of salt after each butter addition and taste before the final seasoning.
Troubleshooting
Mashed potatoes are watery.
Make sure to dry the potatoes after draining and add butter gradually; the butter helps absorb excess moisture.
Mashed potatoes are grainy.
Pass the mash through a fine mesh sieve or use a potato ricer instead of a masher.
Butter separates and looks oily.
Ensure the butter is at room temperature and incorporate it in small pieces while the potatoes are still hot.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat gently over low heat, adding a splash of milk if needed.
Freezer: Portion into freezer‑safe bags or containers; freeze up to 2 months. Thaw in the refrigerator and reheat.
Room temperature: Not recommended; keep hot until serving.
Make-Ahead Tips
- Reheat gently over low heat, adding a splash of milk if the mash looks dry.
- Keep warm in a low oven (200°F) for up to 30 minutes; stir occasionally.
Frequently Asked Questions
What is the cultural significance and history of butter‑loaded mashed potatoes in American cuisine?
Mashed potatoes have been a staple comfort food in the United States since the 19th century, often served at Thanksgiving and holiday meals. Adding a generous amount of butter, as Joshua Weissman does, reflects the American love for rich, indulgent side dishes that showcase dairy abundance.
What are the traditional regional variations of mashed potatoes in American cuisine?
In the South, mashed potatoes are often mixed with sour cream or cream cheese for extra tang. In the Midwest, they may include roasted garlic or chives. Joshua Weissman's version emphasizes butter as the star, a nod to classic New England comfort cooking.
What occasions or celebrations is butter‑loaded mashed potatoes traditionally associated with in American culture?
They are a popular side for Thanksgiving, Christmas, and family gatherings, especially when a rich, crowd‑pleasing dish is desired. The extra butter makes the mash stand out on holiday tables.
How does butter‑loaded mashed potatoes fit into the broader American comfort food tradition?
American comfort food often emphasizes hearty, buttery flavors and simple preparation. This mash embodies that tradition by turning a humble potato into a luxurious, buttery side that pairs well with roasted meats and gravies.
What are the authentic traditional ingredients for butter‑loaded mashed potatoes versus acceptable substitutes?
Traditionally the dish uses potatoes, unsalted butter, milk, and salt. Acceptable substitutes include using half‑and‑half or cream instead of milk for extra richness, or using a high‑quality margarine if dairy is an issue, though the flavor profile changes.
What other American dishes pair well with butter‑loaded mashed potatoes?
They pair beautifully with roasted turkey, prime rib, meatloaf, braised short ribs, and gravy‑based sauces. A simple green vegetable like sautéed green beans or roasted Brussels sprouts balances the richness.
What are the most common mistakes to avoid when making butter‑loaded mashed potatoes?
Common errors include over‑cooking the potatoes, which makes them waterlogged, adding all the butter at once causing separation, and skipping the final sieve which leaves lumps. Follow Joshua Weissman's step‑by‑step butter incorporation and sieve for a silky result.
Why does this recipe use a full pound of butter instead of a smaller amount?
Joshua Weissman aims for an ultra‑rich, buttery mouthfeel that coats each potato piece. The high butter ratio creates a luxurious texture that stands out from standard mashed potato recipes.
Can I make butter‑loaded mashed potatoes ahead of time and how should I store them?
Yes, you can prepare them up to a day ahead. Cool quickly, store in an airtight container in the refrigerator, and reheat gently over low heat, adding a splash of milk if they look dry.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman specializes in detailed, technique‑focused home cooking tutorials that often recreate classic dishes with a modern, high‑quality twist, emphasizing ingredient mastery and precise execution.
How does the YouTube channel Joshua Weissman's approach to American comfort food differ from other cooking channels?
Joshua Weissman combines meticulous, step‑by‑step instruction with a focus on flavor intensity and ingredient quality, often using professional‑grade techniques (like sieving) that many casual cooking channels skip, resulting in restaurant‑level results at home.
Last updated: September 3, 2026
