What’s your preferred variety of mashed potato? When I whip up mashed potatoes at home, I tend to go for skin-on (also known as “dirty” mashed potatoes) — partly due to the texture, and partly because I dislike peeling. However, when it comes to my most liked variety of mashed potato, there’s no debate: upscale-restaurant mashed potatoes. You know the type — the ones served alongside a filet of poached salmon or white asparagus that cost more than your mobile phone bill. The ultra-creamy variety that makes you halt mid-bite and wonder, “How do they accomplish this?”
“Butter,” reveals chef Matthew Ryle in his recent cookbook, French Classics. “And a generous amount of it.” Additionally, there are a few more techniques — such as baking the potatoes rather than boiling them — to create “truly luxurious, restaurant-style mash.” Here, Matthew presents his recipe for pommes purée.
Pommes Purée
From French Classics: Easy and Elevated Dishes to Cook at Home, by Matthew Ryle
For the dry potato mash
6 large potatoes, preferably Maris Piper or Yukon Gold
salt, ideally rock salt
To finish
1kg (4 cups firmly packed) dry potato mash (see above)
about 500g (4 sticks) butter
about 200ml (scant 1 cup) whole milk
fine sea salt
white pepper, freshly ground
Preheat the oven to 180°C fan (350°F for a conventional oven, or 400°F for convection).
Make small incisions in your potatoes with a knife; this prevents them from bursting in the oven. Set them on a baking tray atop a layer of rock salt (any salt works, but inexpensive rock salt is most effective and can be reused for future mash-making). Bake for 60 minutes, or until the potatoes become tender.
Once out of the oven, slice the potatoes in half to let steam escape. Remove the cooked potato flesh from the skins and push it through a potato ricer.
Place the weighed dry potato mash in a medium saucepan over medium-low heat. Cut half its weight of butter into small cubes and gradually combine with the potato, stirring, while using splashes of milk to prevent the butter from separating. You might not use all the milk; it’s solely for achieving your desired mash consistency and helping incorporate the butter. Add fine salt and freshly ground white pepper to taste.
Optional: Push the finished mash through a fine-meshed sieve. This final step isn’t absolutely required, but it ensures a beautifully smooth mash without lumps.
Thank you immensely, Matthew!
P.S. More potatoes, just for our love of them:
* how to make English jacket potatoes
* a potato salad hack
* what’s the ultimate snack of all time? this
* the ideal crunchy roast potatoes
* 8 mashed potato mix-ins
* three clever starters for a dinner party
* social anxiety and the magic of potato chips
(Photos by Patricia Niven. Excerpted from French Classics: Easy and Elevated Dishes to Cook at Home by Matthew Ryle, available now from Bloomsbury Publishing. Copyright © 2025 by Matthew Ryle. All rights reserved.)
**Gourmet Mashed Potatoes Recipe: Elevate Your Culinary Experience**
Mashed potatoes are a cherished comfort dish, but with a few gourmet variations, they can shine as the highlight of any meal. This gourmet mashed potatoes recipe combines rich flavors and creamy textures to create a dish that’s both luxurious and elegant.
**Ingredients:**
– 2 pounds of Yukon Gold potatoes
– 1/2 cup of heavy cream
– 1/4 cup of unsalted butter
– 1/4 cup of crème fraîche
– 2 cloves of garlic, minced
– 1/4 cup of grated Parmesan cheese
– Salt and freshly ground black pepper to taste
– Fresh chives, finely chopped, for garnish
– Truffle oil (optional)
**Instructions:**
1. **Prepare the Potatoes:**
– Peel the Yukon Gold potatoes and cut them into uniformly sized chunks. This ensures even cooking.
– Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
– Bring the water to a boil over medium-high heat. Lower the heat to a simmer and cook the potatoes until they are fork-tender, approximately 15-20 minutes.
2. **Infuse the Cream:**
– While the potatoes are cooking, combine the heavy cream, butter, and minced garlic in a small saucepan.
– Heat the mixture over low heat until the butter melts and the garlic becomes aromatic. Ensure it does not boil.
– Remove from heat and allow the flavors to blend.
3. **Mash the Potatoes:**
– Drain the cooked potatoes and return them to the pot.
– Using a potato masher or ricer, mash the potatoes until they are smooth. For a creamier texture, a ricer is preferred.
4. **Incorporate the Cream Mixture:**
– Slowly mix the infused cream mixture into the mashed potatoes, stirring gently to combine.
– Fold in the crème fraîche and Parmesan cheese until fully mixed.
5. **Season and Serve:**
– Adjust the seasoning of the mashed potatoes with salt and freshly ground black pepper to your liking.
– For an extravagant touch, drizzle a bit of truffle oil over the top.
– Garnish with finely chopped chives just before serving.
**Tips for Perfect Gourmet Mashed Potatoes:**
– **Potato Choice:** Yukon Gold potatoes are perfect for mashed potatoes due to their buttery taste and creamy consistency. Avoid waxy potatoes as they tend to become gluey when mashed.
– **Temperature Matters:** Ensure the cream and butter mixture is warm when combining with the potatoes. Cold ingredients can cause the potatoes to seize up and become lumpy.
– **Avoid Over-Mixing:** Overworking the potatoes can lead to a gluey texture. Mix just until everything is combined and smooth.
– **Customize Flavors:** Feel free to explore additional flavors such as roasted garlic, herbs, or different cheeses to match your preferences.
These gourmet mashed potatoes are ideal for special events or whenever you want to indulge in a delightful side dish. Their rich, velvety texture and complex flavors will ensure they are a memorable component of any meal.
