French mashed potatoes recipe (Recette de Purée de pommes de terre). The fluffiest potato puree you could ever imagine. Simple, creamy and extra fluffy mashed potatoes – the perfect side dish to any main dinner. Vegetarian. Gluten-free.
Today’s recipe comes straight from my French mother-in-law. The first time I tried it, I knew I had to learn how to make it myself. The beauty is, you can go two ways – smooth and silky, like potato purée, or a bit chunky and rustic, more like a good mash – but either way, it turns out fluffy and creamy. And here’s the thing: the magic isn’t in the ingredients, it’s all in the method. Let me show you how we do it.
PAIR THE fluffy FRENCH MASHED POTATOES with MEATBALLS ONION STEW
Behind the Bites:
As legend has it, potato purée has deep roots in French cooking, thanks in large part to Antoine-Augustin Parmentier. He’s the guy who championed the humble potato in France at a time when folks were pretty suspicious of it.
By the late 18th century, potatoes had won over the nation, and puréed potatoes quickly became a staple – especially in fancy French kitchens. Over the years, potato purée grew into a symbol of French culinary finesse, showing up on tables from bistros to grand homes alike.
Ingredients and Substitutions:
- Potatoes – choose old starchy potato variety for best results.
- Milk – whole milk or water from boiling potatoes can be used
- Butter – for better taste
- Sea salt and black pepper
How to make French Mashed Potatoes:
1st: Peel potato skin off, dice in chunks and boil until fully cooked. Strain water.
2nd: Add butter and let melt, add milk and season. Beat with hand mixer until soft and fluffy. Serve immediately.
Best Tips:
- Peel and cut your potatoes before boiling them – that ensures moisture gets inside properly and potatoes cook evenly;
- Add milk slowly while beating – depending on the type of potatoes you use they may absorb less or more water. That means you may require less or even more liquid to reach the desired consistency. Same goes with adding water instead of milk to mashed potatoes.
- Mash potatoes while still hot – right after they have been cooked on the stove top. That way their texture will blend smoothly with the rest of ingredients.
- Mash potatoes using a hand/stand mixer (with beaters) – cannot stress this enough: employing your ‘baker’ beaters to mash potatoes gives the best creamy & dreamy texture that will make your family/guests say ”Wow”.
What to do if you do not have milk on hand?
Not to worry – just use the same amount of water from the boiling potatoes. And perhaps some extra butter to strengthen the taste. No one will ever notice there is no milk. Just make sure to beat the potatoes well as directed in the recipe below.
What to serve with French mashed potatoes:
French Mashed Potatoes (so fluffy)
Equipment
- 1 deep cooking pot with lid
- 1 hand/stand mixer
Ingredients
- 6 medium potatoes, old
- 4 tbsp. whole milk, lukewarm
- 8 tbsp. butter, or more if needed
- sea salt to taste
- water for boiling potatoes
Instructions
- Wash potatoes under cold water and peel skin off. . Cut in large chunks and place in cooking pot.
- Then, cover potatoes with cold water (well above potatoes level). Cover with lid and bring to a boil. Reduce heat to medium and let cook completely – check with fork.
- Once potatoes are cooked, drain from water and transfer in large mixing bowl (while still hot.
- Next, add butter and let melt between the hot potatoes. Add lukewarm milk and sprinkle with sea salt and black pepper.
- Finally, with hand mixer (and 2 beaters) beat potatoes on high (or medium speed) until no lumps are visible.
Notes
Nutrition
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