This Famous Buttery Mashed Potatoes Recipe Honors Two Chefs by Chef Gigi

This Famous Buttery Mashed Potatoes Recipe Honors Two Chefs

Losing one acclaimed chef would be bad enough, but we lost two prominent chefs recently. The passings of Joël Robuchon and Anthony Bourdain were tragic. The two famous chefs will always be missed. I thought I'd honor both of them with this famous mashed potatoes recipe. 

Here is Food and Wine Magazine’s publishing of Michelin-starred chef Joël Robuchon's buttery mashed potatoes he is so famous for – through the eyes of Anthony Bourdain. These are the simple, low-sodium ingredients you need in order to make these sensational mashed potatoes: potatoes, butter (lots) and heavy cream. That's it!

Serve this buttery mashed potatoes recipe with chicken, pork, beef or lamb. This will be your new favorite way to make mashed potatoes. And, every time you make this gluten-free recipe, you can think of the amazing chefs behind this sensational side dish!

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Cuisine: French
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Servings: 10


  • 4 pounds medium Yukon Gold potatoes, peeled and halved
  • 6 sticks high-quality, cold unsalted butter (1 1/2 pounds), cut into 1/2-inch cubes
  • 1/2 cup heavy cream

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Recipe Notes

  • If you don't have Yukon Gold potatoes, you can use other large potatoes. 
  • Store leftovers in an airtight container in the refrigerator.

Here’s how to make it:

  1. In a large pot, cover the potatoes with water and bring to a boil with 2 tablespoons of salt. Simmer until tender, 15 to 20 minutes. Drain and let stand in a colander for 3 minutes.
  2. Pass the potatoes through a ricer into the large pot. Cook over moderate heat, stirring with a wooden spoon, until the potatoes are hot and steam starts to rise, about 2 minutes (they’ll begin to stick to the bottom of the pot).
  3. Add one-fourth of the butter at a time, stirring constantly, until incorporated.
  4. Stir in the cream and season generously with salt. Serve with your favorite proteins.

Nutrition Facts Per Serving

Calories: 547

Total Fat: 56.8g

Saturated Fat: 36g

Cholesterol: 153mg

Sodium: 9mg

Total Carbohydrate: 10.6g

Dietary Fiber: 0.8g

Total Sugars: 0.5g

Protein: 1.9g

Vitamin D: 3mcg

Calcium: 28mg

Iron: 0mg

Potassium: 268mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Rest in peace, Chef Robuchon. Thanks for sharing this recipe with us, Chef Gigi Gaggero .
Elisa Schmitz
So sad that we have lost both of these culinary masters. What a nice way to honor them. Thank you for sharing, Chef Gigi Gaggero . xoxo
Debbie Howard
Can’t wait to try this for this year!
Gwen Johnson
Oh ... yeah. Yummy! Might be saying hello to my new Thanksgiving potatoes recipe!

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