French Mashed Potatoes
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Nothing beats homemade mashed potatoes alongside a good saucy dish: creamy, perfectly smooth, and easier than you’d think – it all comes down to ratios and a few simple moves.
Mashed potatoes were one of the first things I ever learned to make – just by watching my grandmother, with no measuring cup in sight. So many friends ended up asking for the recipe that I finally started weighing everything out. Here I’ll show you which potatoes work best, the ratios that matter, and the few simple moves that make your mash creamy and light.
Recipe Card
French Mashed Potatoes
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Ingredients
- 2 lbs of starchy potatoes 1 kg, such as Yukon or Russet
- ½ cup of butter 100 g
- 1 to 1 ¼ cup of milk 250 to 300 ml
- 2 sprigs of thyme sage, or rosemary
- 1 teaspoon of salt 6 g
- 1 pinch grated nutmeg
Instructions
- Wash, peel and cut the potatoes into large cubes.
- Plunge them into a large pot of cold water seasoned with coarse salt. Bring to the boil and cook for 30 to 40 minutes, until tender.
- Meanwhile, heat the milk, butter and thyme in a small saucepan over low heat. Once the butter has melted, remove from the heat and leave to infuse.
- Drain the potatoes and mash them immediately, while still hot, with a potato masher.
- Remove the thyme from the butter-milk mixture and stir into the potatoes. Mix until smooth.
- Season with salt and a pinch of nutmeg.
Notes
Nutrition
The Best Potatoes for Mashed Potatoes: Starchy or Waxy?
For light, melt-in-your-mouth mash, reach for starchy potatoes. They have more starch, break down easily, and soak up the milk and butter beautifully – so you get a smooth, fluffy texture without any gumminess. In the U.S., Russet, Yukon Gold, or Idaho potatoes are your best bets.
My tip: In France, star chefs like Joël Robuchon swear by the Ratte, a firm-fleshed potato (pronounced “raht”) known for its slightly nutty taste. So if all you have at home is firm, waxy potatoes, it still works.You just need a bit more butter, and sometimes a bit more milk, to get that creamy texture back. Not your everyday choice, but perfect when you have people over.
Potatoes, Milk, Butter: It’s All About the Ratio
Good French mashed potatoes are nothing more than potatoes, milk, and butter. After that, it all comes down to the ratio. My rule of thumb for a creamy but light mash:
- 10% butter relative to the weight of the potatoes
- 25–30% milk, adjusting for the variety and the texture you want
How do I adjust the texture?
- Too firm? I add a little more milk and butter.
- Too runny? I let it sit in the pan over low heat for a few minutes so some moisture evaporates.
In France, mashed potato recipes range from Robuchon’s ultra-buttery mash (up to 25% butter!) to my grandmother’s much lighter version, made almost entirely with milk – so there’s plenty of room to make it your own.
Why Use Warm Milk in Mashed Potatoes?
The milk should be warm when it goes in with the potatoes – this is where a lot of people trip up. Cold milk cools the mash down and makes it turn gluey, while warm milk blends in right away and keeps everything smooth.
The easiest way is to heat the milk straight with the butter and a few herbs (rosemary and/or thyme): that way you pick up a little extra flavor along the way. That’s exactly what I always do.
How to Make French Mashed Potatoes Step by Step
- Cook the potatoes: Peel them and cut into large cubes. Always start them in cold, salted water (never hot!) and cook for 30–40 minutes, until fork-tender. That’s the only way they cook evenly from the inside out.
- Warm the milk: Meanwhile, gently heat the milk, butter, and a few sprigs of thyme in a small pan. Don’t let it boil.
- Mash & combine: Drain the hot potatoes and mash them right away with a potato masher – never a blender, or the mash turns gluey. Then stir in the warm milk (without the thyme) bit by bit until the texture is right, and season with salt and nutmeg.
French Mashed Potatoes vs. American Mashed Potatoes: What’s the Difference?
They start from the same idea, but the texture isn’t quite the same. In France, what we call pomme purée (purée de pommes de terre in French) is smooth, silky, and light, made with milk and butter, and never lumpy, since the potatoes go through a masher or a food mill.
I’ve noticed American mashed potatoes tend to be thicker and more rustic, often a little chunky, and often made with cream, sour cream, or even cream cheese. The French version is more delicate and almost pourable, the American one heartier and able to hold its shape in a scoop – both good, just a different style.
Easy Variations: Vegan, Olive Oil, or Truffled
Want to switch things up or make it vegan? A few ideas that work well for me:
- Vegan: swap the butter for plant-based margarine and the milk for an unsweetened plant drink (almond or soy work best).
- With olive oil: for a lighter, more fragrant mash that pairs nicely with grilled fish, use a good olive oil instead of butter.
- Truffled: add a few drops of truffle oil just before serving – perfect for special occasions.
And if you want to do even more with potatoes: the same base makes pretty duchess potatoes or my vegetarian hachis parmentier.
What to Serve with Mashed Potatoes
I love serving my mashed potatoes with braised, saucy dishes – my French favorites almost always come to the table with a scoop of mash, because it soaks up that rich sauce so well. A few ideas for the next time you feel like cooking French:
- Beef Bourguignon – the great classic
- Mushroom Bourguignon – the vegetarian version of it
- Coq au Vin – the second great classic
- Basque Chicken – chicken in a spicy tomato and pepper sauce
- Creamy Dijon Mustard Chicken – the safe bet for a weeknight
And if you’re in the mood for a different kind of purée: try my celeriac purée, pea purée, or parsnip purée – something a little different alongside the classics.
How to Store and Reheat Mashed Potatoes
Mashed potatoes keep in an airtight container for 2 to 3 days in the fridge – they’re perfectly good the next day. To reheat, warm them gently with a splash of milk and they’ll turn smooth again.
You can freeze them too, though the mash loses a little of its creamy texture. If you do want to freeze it, go for a buttery version – it holds up better in the freezer.
French Mashed Potatoes FAQ
French mashed potatoes (aka pomme purée) are smooth, silky, and light, made with milk and butter and no lumps. American mashed potatoes are usually thicker and more rustic, often made with cream or sour cream.
Because warm milk blends in right away with the hot potatoes and keeps the mash smooth. Cold milk cools everything down and makes it turn gluey – that’s why I always warm it first.
Starchy varieties like Russet, Yukon Gold, or Idaho. They’re high in starch and give you a smooth mash without any lumps.
What matters most is starchy potatoes, warm milk, and enough butter – and working everything while it’s hot. And always use a masher, never a blender, or the mash turns gluey.
Delicious ! I used a bit more butter as suggested by Geraldine. It was perfect.
Thanks, Peter!
Excellent. Easy to follow and brilliant flavour.
Thank you!