The French call them “pommes purée,” but let’s be honest — this is just the silkiest, butteriest version of mashed potatoes you’ve ever had. Baking the potatoes instead of boiling them keeps their texture pure and earthy, so when you whip in the warm milk and cream, they soak it up like velvet. Then comes the good part: folding in a full pound of butter until the texture turns glossy and lush. And if, like the French chef who taught me this recipe, you’re the type who believes perfection lives in the details, you can take it one step further — pass the whole batch through a fine sieve until it’s as silky as satin sheets. It takes about ten minutes and a special tool called a tamis, but I do it every time, because these potatoes are my calling card at Friendsgiving feasts — and I’ve got a reputation to maintain.
Active time: 1 hr • Total time: 1 hr 30 min
8 lb
~6 oz (¾ cup)
~20
• Food mill or ricer • Stand mixer with paddle attachment • Fine-mesh tamis or chinois (optional)
Ingredients
- 10 lb large russet potatoes (5.5 lb riced)
- 12 oz whole milk
- 12 oz heavy cream
- 1 lb unsalted butter, room temperature
- 1 Tbsp sea salt, plus more to taste
- 1/2 Tbsp freshly ground black pepper
Sourcing Tips:
- For the butter, go for something rich and creamy like Kerrygold, or support local with Mill-King’s lightly cultured butter — churned just down the road in McGregor.
- Russet potatoes are the classic for that fluffy, cloudlike texture, but if you spot Purple Viking at your farmers market, grab them — they bake up just like russets, with a faintly sweet, nutty edge that loves butter.
- Mix it up: Sometimes I’m feeling wild and do half Yukon Golds/ half Russets.
Substitution Tips
- If you’re short on fridge space or just into keeping things simple, replace the milk and cream with 24 oz half-and-half.
Instructions
- Bake the Potatoes (60–80 min)
- Temper the Dairy (5 min)
- Rice the Potatoes (10 min)
- Whip the Potatoes (10–15 min)
- Sieve for Perfection (Optional, 10 min)
- Serve or Hold
- Serve immediately while warm.
a. Preheat oven to 475°F.
b. Rinse and scrub the potatoes, then arrange in a single layer on a sheet pan.
c. Bake until fully tender, 60–80 minutes, depending on size. Check doneness by sliding a knife into the center — it should glide through with no resistance.
a. When the potatoes are nearly done, combine milk and cream in a small pot and heat until just simmering, then cut the heat and set aside.
a. Let baked potatoes cool just enough to handle with a mitt or a towel, 3–5 minutes.
b. Halve each potato crosswise and scoop the flesh into a ricer or food mill set over a large bowl.
c. Pass through in batches, discarding skins (or save for baked potato skins later).
d. You should have about 5½ lb of riced potatoes.
a. Transfer riced potatoes to a stand mixer fitted with the paddle attachment.
b. Season with salt and pepper.
c. With mixer on low, slowly pour in the warm milk and cream until fully absorbed.
d. Add butter, a few tablespoons at a time, mixing until glossy and smooth.
e. Taste and adjust seasoning. Chef Tip: Based on the size of your stand mixer, you may need to work in batches.
a. For an ultra-smooth finish, set a fine mesh sieve (tamis or chinois) over a container and pass the potatoes through the sieve, using a bench scraper for the tamis or a ladle for the chinois.
Chef Tip: If bringing to a potluck or prepping ahead, transfer back to a pot or heatproof container and follow the reheating instructions below.
Serving & Storage Suggestions
- Ideal Temp: Warm-Hot
- Prep Ahead:
- You can fully prepare mashed potatoes, set in the refrigerator to cool, and reheat them just before serving.
- To reheat, warm gently over low heat, stirring in additional milk and cream to restore the silky texture.
- Leftovers: Store leftovers refrigerated, covered, up to 3 days.
- Surplus Ingredients
- Save those potato skins — brush with butter, bake until crisp, and top with sour cream and chives for a delicious snack!
- Complementary Menu Ideas: Plays well with roasted turkey, braised short ribs, grilled vegetables — and gravy, of course!
Did you make this?
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