• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Great Eight Friends
  • Gr8 Food ∞
    • Appetizers
      • Dips and Spreads
    • Beverages
      • Adult Beverages
      • Non-Alcoholic Drinks
    • Bread
      • Quick Bread
      • Yeast Bread
    • Breakfast and Brunch
      • Egg Dishes
    • Desserts and Snacks
      • Cakes and Cupcakes
      • Candy and Confections
      • Cookies
      • Fruit
      • Pies and Tarts
      • Snacks
    • Instant Pot Recipes
    • 130+ Main Courses
      • Beef
      • Fish
      • Lamb
      • Meatless
      • Pork
      • Poultry
    • Salads and Dressings
    • Sauces Salsas Marinades
    • Side Dishes
      • Pasta
      • Potatoes
      • Rice and Grains
      • Vegetables
    • Soup
  • Gr8 Friends ∞
    • Gr8 Dinners
    • Gr8 Holiday Ideas
    • Other Occasion Parties
  • Gr8 Fun ∞
    • Debbie's Craft Corner
    • Gr8 Trips
      • Field Trips
      • Vacations
    • Other Gr8 Stuff
      • Our Favorite Kitchen Tools
    • Restaurant Reviews
  • Who We Are
    • GR8 Party Outlines
    • Become a Gr8 Friend!
menu icon
go to homepage
search icon
Homepage link
  • Become a Gr8 Friend!
  • Main Courses
  • Appetizers
  • Beverages
  • Bread
  • Breakfast and Brunch
  • Desserts and Snacks
  • Instant Pot Recipes
  • Salads and Dressings
  • Sauces Salsas Marinades
  • Side Dishes
  • Soup
  • Gr8 Friends
  • Gr8 Dinners
  • Gr8 Fun
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Pommes de Terre Robuchon...Mashed Potatoes!!

    September 3, 2015 by Kyle 2 Comments

    Pommes de Terre Robuchon are the creamiest, richest most decadent mashed potatoes you will ever eat. This recipe is a riff on famed chef, Joel Robuchon's potatoes. And it's so easy you can re-create it right in your own kitchen!

    Overhead shot of mashed potatoes garnished with chopped chives. The top of these Pomme de Terre Robuchon is fluted with a knife edge to create texture.

    When Anna assigned me "Pommes de terre Robuchon" for our August 2013 Lark Cookbook Gr8 dinner, I couldn't have been more excited. Mashed potatoes are by far one of my favorite side dishes.

    Overhead shot of Pommes de Terre Robuchon (mashed potatoes) in a dish with green handles topped with chopped chives. It's sitting on a checkered cutting board with a butcher knife to the right and some unchopped chives to the left.

    With her invitation for the evening she included four small cast iron pots so that each couple could share this rich and tasty treat. Also, this task gave me the excuse I needed to buy a ricer which I now use every time I make mashed potatoes. As fancy as it looks, this recipe could not be easier and is so tasty.

    Print Recipe Pin Recipe Save this RecipeSaved!

    Please leave a rating!

    5 from 1 vote

    Pommes de Terre Robuchon

    Recipe adapted from John Sundstrom's cookbook, "LARK: Cooking Against the Grain."
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Side Dish
    Cuisine: American, French
    Keyword: Mashed Potatoes, Pommes de Terre Robuchon
    Servings: 4 servings
    Author: Kyle

    Ingredients

    • 2 pounds white or yellow fingerling potatoes
    • 2 Tablespoons kosher salt
    • ½ pound unsalted butter, softened
    • 1 cup heavy cream
    • 1 Tablespoon minced chives, for garnish
    Prevent your screen from going dark

    Instructions

    • Put scrubbed potatoes and 2 Tablespoons kosher salt in a large pan and cover with water.
    • Over high heat bring potatoes to a boil, then turn down the heat.
    • Simmer for 20-30 minutes until tender when pierced with a fork.
    • Drain water from the potatoes.
    • Put half the potatoes through a food mill with the smallest attachment disk, or a ricer.
    • Add the second half of the potatoes to the food mill (or ricer) with the butter and push through.
    • In a medium saucepan, bring the cream to a simmer then add the potato mixture.
    • Stir with a fork until the cream and potatoes are well mixed.
    • Taste and add salt as needed.
    • Put the potatoes into a serving bowl or individual ramekins and sprinkle with the chopped chives.
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
    « 3-D Wall String Art: Dorm Life Decor
    It's A Lark! »

    Reader Interactions

    Comments

    1. Kyle

      September 05, 2015 at 8:06 am

      Hi Lon,
      I used to think that mashed potatoes were labor intensive too but honestly since getting the ricer, it is so much easier.
      Have a gr8 weekend!

    2. Claudia Kerns

      September 04, 2015 at 7:30 pm

      You make it sounds so easy! I have always found mashed potatoes to be very labor intensive. Perhaps I will try it with a small group first. Thank you!!

    Be a Gr8 Friend and tell us what you think! Cancel reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Be a Gr8 Friend!

    Talk With Us!

    • Debbie on Layered Vegetable Pâté Recipe
    • Charles Ayash on Layered Vegetable Pâté Recipe
    • Kyle on Easy No Bake Peanut Butter Kiss Cookies
    • Kyle on Warm Spinach Potato Salad with Bacon Vinaigrette
    • wonderfulcook.com on Warm Spinach Potato Salad with Bacon Vinaigrette
    my foodgawker gallery

    Need More Servings?

    Our recipes will do the calculation for you. Just hover over the number of servings then move the slider to the number desired. (Please be aware: this will not change pan or bowl sizes, so you may have to adjust for that.)

    It's Grilling Season!

    ThermoWorks Thermapen Mk4

    Footer

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Our Party Outline

    As an Amazon Associate we earn from qualifying purchases.

    Copyright ©2022 Foodie Pro on the Foodie Pro Theme