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Purée Robuchon : How to make good mashed potatoes like a French star chief ?

If mashed potatoes are very, very old - the Romans left us a lot of recipes - mashed potatoes are more recent. Even though "recent" is not necessarily the right word since it is a little more than 2 centuries old. But the man who sublimated the mashed potato is without question Mr. Joël Robuchon. French chef with several stars...


Thank You mister Parmentier

Some say that it was invented by Mr. Parmentier, which would not be surprising. He is also credited with the recipe for "hâchis parmentier" with shredded beef and carrots covered with mashed potatoes. The truth is that we don't really know who invented mashed potatoes, but we do know that it is presented in 19th century cookbooks. Here is his history :

History of Mister Parmentier by



Joël Robuchon's recipe 


Photo par Africa Studio/ShutterstockPhoto par Africa Studio/Shutterstock




  •  1 kg of potatoes (ratte, and most importantly: all the same size)
  • - 250 grams of cold butter cut into pieces
  • - 25 cl of whole milk
  • - coarse salt (10 grams per liter of water). 

The process 


  1. Take your potatoes, which should all be about the same size, and wash them briefly. 
  2. Put them in the pan and cover them with water but not too much (2 or 3 centimeters on top maximum).
  3. Add the coarse salt (10 grams per liter). 
  4. Cook at a simmer for about 25 minutes. To know if they are cooked, it is very simple, prick one with a knife. If it falls off when you lift the knife, the potato is done. 
  5. Peel the potatoes while they are hot (yes I know it burns)
  6. Put them through a vegetable mill (fine grate) or mashed potato them with a potato masher, but do not mix them. 
  7. Cut the butter in small cubes
  8. Heat the milk. Put a spoonful of water in the pan, then the milk and bring to a boil.
  9. Incorporate the butter little by little with a spatula and add milk from time to time to improve the creaminess.
  10. When you have used 2/3 of the butter and milk, take a whisk and finish. 
  11. Add a little salt but not too much. 
  12. Serve. 


some people add a little pepper, others a little nutmeg to give it some taste. You can also make a variation by cooking the potatoes in the oven after having cooked them in the pan. This dries them out and makes the mashed potato even better. 




Who is Joël Robuchon ?


Monsieur Joël Robuchon / Par Ohconfucius — Travail personnel, CC BY 2.5,

Mr. Joël Robuchon / By Ohconfucius - Own work, CC BY 2.5,

He is the most starred chef in the world this Joël Robuchon (1945-2018) with no less than 32 stars in the Michelin guide. He is the one who invented the recipe to which he gave his name. A mashed potato sublimated by butter. And a helping hand that we share with you.

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Jérôme Prod'homme

Jérôme Prod'homme

Jérôme is "monsieur de France" the author of this site.